caramel glaze pecan cookies
Found this recipe years ago in a Country Woman Magazine. Then lost it...Well the other day while trying to find that darned Cheesy Asparagus Potato Soup recipe (that I already posted) I found a stack of magazine recipe clippings...CRAZY FUN!!! This recipe is a grand prize winner From a Paula Marchesi of Pennsylvania. I messed up on one thing...I threw the pecans into the dough before I realized I was suppose to roll the dough balls IN the pecans (yes I usually read the directions through first, GEEZZZ) needless to say, I was not gonna pick them all out...so opted to roll balls in raw sugar.
prep time
cook time
method
Bake
yield
Ingredients
- 1/2 cup butter, softened
- 1 1/2 cups brown sugar
- 1 - egg
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups roasted pecans, chopped
- CARAMEL DRIZZLE:
- 1/2 cup brown sugar
- 1/4 cup heavy whipping cream
- 1/2 cup powdered sugar
How To Make caramel glaze pecan cookies
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Step 1In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
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Step 2Shape dough into 1 1/2" balls; roll in pecans, place 2" apart onto ungreased cookie sheets; flatten slightly. Or do as I did, add pecans to dough, roll into 1 1/2" balls and roll in raw sugar then bake at 350 for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
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Step 3In a small saucepan, bring brown sugar and cream to a boil. Remove from heat and whisk in powdered sugar. Immediately drizzle over the cookies.
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Step 4When set, store in an airtight container. Yeild about 3 1/2 dozen.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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