Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

Caramel Pecan Cookies

Caramel Pecan Cookies
These might seem a little involved to make but they are worth it.

Basic Butter Cookies for Crust:
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  1. Whisk together flour, baking powder, and salt in a small bowl.
    Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a hand held mixer. 
  2. Beat in egg and vanilla. 
  3. Reduce speed to low, then add flour mixture and mix until just combined.
  4. Grease a 13 by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.
  5. Press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers. 
  6. Chill until firm, about 20 minutes.
    While crust chills, put oven rack in middle position and preheat oven to 375 degrees F.
    Bake crust until golden brown, about 30 minutes. 
  7. Cool in pan on a rack 20 minutes. (Leave oven on.)
Caramel pecan topping:
  • 1 1/2 cups sugar
  • 1 cup heavy cream
  • 3/4 stick (6 tablespoons) unsalted butter, cut into bits
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups pecans (1/2 pound), toasted, cooled, and coarsely chopped

To make topping while crust cools:
  1. Cook sugar in a 2 1/2 to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. 
  2. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). 
  3. Cook over moderately low heat, stirring, until caramel is dissolved. 
  4. Remove from heat and stir in butter, vanilla, salt, and pecans.
  5. Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes. 
  6. Cool completely in pan on rack, about 2 hours.

  7. Run a heavy knife under hot water, then wipe dry and cut confection into 2-inch triangles, diamonds, or squares. 
  8. Caramel pecan cookies keep, layered between sheets of waxed paper or parchment, in an airtight container at room temperature 1 week.


  1. Oh glory....those look like something my family would LOVE. Now me....I might just stop at the butter cookie part. :o)

  2. "Ooey, gooey good!" my taste buds understand that language perfectly!!! smile
    To my Celiac friends... this recipe should work just fine with simply substituting an all-purpose GF flour mix for the wheat flour in the base !!!

  3. Oh.. that last picture, Ellen.. I wish I could help myself right off the screen!!!

  4. I thought I was going to start my new years shed...but this looks too good.

  5. Ohhh Ellen this looks 'ooey gooey' scrumptious..I just want to join Anneliese and pick one right out of the screen.

  6. Looks awesome...will have to try!

  7. hi, the food and drinks look delish! I am following your blog and love it, nice if you follow me back,come by and leave a comment,thanks blessings, jane


Note: Only a member of this blog may post a comment.