Pecan Sandies... with chocolate and caramel topping. Here's another cookie in the cookie series I've been posting lately.
This cookie was actually considered as a finalist in a Christmas Cookie recipe contest. Of course I had to make them:). I loved the look of the cookies... and knew I could not go wrong with chocolate, nuts and caramel. That combination is always a winner.
While you don't need to top the cookies with the pecan half, I chose to do so because I needed to pack them. I found the caramel stuck to everything(!)... so I needed to come up with something on the spur of the moment... therefore the pecan half:). But you can easily skip it if you are serving them on a platter and don't need to stack them.
So here's another idea for a cookie that's sure to please. Sorry about the blueish photos... some of them were taken at odd hours in the midst of the baking frenzy:). Hope you enjoy...
You will need: adapted from Cook's Country Dec/Jan 2012 issue
1 cup pecans, toasted
2 cups(10 oz) all purpose flour
1/4 tsp salt
12 TBS butter, softened
4 TBS coconut oil, not melted
2/3 cup(4 2/3 oz) light brown sugar
1 large egg
1 tsp vanilla extract
25 soft caramel candies
4 TBS heavy cream
1/2 cup(3 oz) bittersweet chocolate chips
extra half pecans for topping, if desired
Directions:
1. Process pecans in food processor until finely ground.
2. Combine flour, pecans, and salt. Sets aside.
3. Beat butter, coconut oil and sugar on med/high until pale and fluffy... about 2 min.
4. Add egg and vanilla and beat till combined.
5. Add flour mixture and mix until just combined... scraping bowl as needed.
6. Refrigerate dough for for 1 hour... I left mine overnight and allowed dough to soften a bit.
8. Using the back of a floured 1/2 measuring teaspoon, make indentation in center of each ball.
9. Bake cookies till edges are lightly browned...be careful not to burn... about 12-14 minutes.
10. Remove cookies from oven and reinforce indentation with teaspoon.
11. Let cookies cool for about 5 minutes before removing from baking sheets. Allow to cool completely. Can freeze cookies at this point and assemble later as needed.
12. Combine caramels and cream in a saucepan and cook on low stirring until smooth.
13. Melt chocolate(in double boiler or microwave).
14. Fill each cookie dimple with a bit of melted chocolate(about 1/2 tsp) and spread up the sides. I like to place in fridge and allow chocolate to set before adding caramel.
15. Top each chocolate covered cookie with about 1/2 tsp caramel. Allow to set completely. I place mine in the fridge to speed up the process.
You can top caramel with a half piece of pecan, if desired.
This cookie was actually considered as a finalist in a Christmas Cookie recipe contest. Of course I had to make them:). I loved the look of the cookies... and knew I could not go wrong with chocolate, nuts and caramel. That combination is always a winner.
While you don't need to top the cookies with the pecan half, I chose to do so because I needed to pack them. I found the caramel stuck to everything(!)... so I needed to come up with something on the spur of the moment... therefore the pecan half:). But you can easily skip it if you are serving them on a platter and don't need to stack them.
So here's another idea for a cookie that's sure to please. Sorry about the blueish photos... some of them were taken at odd hours in the midst of the baking frenzy:). Hope you enjoy...
You will need: adapted from Cook's Country Dec/Jan 2012 issue
1 cup pecans, toasted
2 cups(10 oz) all purpose flour
1/4 tsp salt
12 TBS butter, softened
4 TBS coconut oil, not melted
2/3 cup(4 2/3 oz) light brown sugar
1 large egg
1 tsp vanilla extract
25 soft caramel candies
4 TBS heavy cream
1/2 cup(3 oz) bittersweet chocolate chips
extra half pecans for topping, if desired
Directions:
1. Process pecans in food processor until finely ground.
2. Combine flour, pecans, and salt. Sets aside.
3. Beat butter, coconut oil and sugar on med/high until pale and fluffy... about 2 min.
4. Add egg and vanilla and beat till combined.
5. Add flour mixture and mix until just combined... scraping bowl as needed.
6. Refrigerate dough for for 1 hour... I left mine overnight and allowed dough to soften a bit.
- Preheat oven to 350 deg F
- Line baking sheet with parchment paper
8. Using the back of a floured 1/2 measuring teaspoon, make indentation in center of each ball.
9. Bake cookies till edges are lightly browned...be careful not to burn... about 12-14 minutes.
10. Remove cookies from oven and reinforce indentation with teaspoon.
11. Let cookies cool for about 5 minutes before removing from baking sheets. Allow to cool completely. Can freeze cookies at this point and assemble later as needed.
12. Combine caramels and cream in a saucepan and cook on low stirring until smooth.
13. Melt chocolate(in double boiler or microwave).
14. Fill each cookie dimple with a bit of melted chocolate(about 1/2 tsp) and spread up the sides. I like to place in fridge and allow chocolate to set before adding caramel.
15. Top each chocolate covered cookie with about 1/2 tsp caramel. Allow to set completely. I place mine in the fridge to speed up the process.
You can top caramel with a half piece of pecan, if desired.
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