Friday, December 31, 2010

Caramel Pecan Cookies

Caramel Pecan Cookies

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

Ingredients for Basic Butter Cookies, recipe follows
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 (I bought pecans that were already chopped and roasted at Trader Joes)

To make the crust: Grease a 13 by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.
Follow recipe for basic butter cookies to make dough (do not chill), then press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers, and 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. Cool in pan on a rack 20 minutes. (Leave oven on.)

Basic Butter Cookies:
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
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. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.

To make topping while crust cools: Cook sugar in a 2 1/2 to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. 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). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla, salt, and pecans.
Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes. Cool completely in pan on rack, about 2 hours.

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

Ooey Gooey Good!! Enjoy…


  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. 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