Wednesday, December 17, 2008

Caramel Pecan Cookies

MENTAL STATUS: "Happy". One more batch of cookies to make today!

As you can see, I decided to go with the caramel pecan cookies. (I heard someone was making sugar and the spritz ones). These bad boys are a little time consuming because you have to let the bottom half cool for 30 minutes, then you have to let the total cookie cool for 2 hours before you cut it, but you WILL NOT be sorry you tried this cookie.

I honestly forgot how good they were. (knee melting good)

Here's the recipe:

CARAMEL PECAN COOKIES

For crust
Ingredients for basic butter cookies: HERE

For 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
1/2 teaspoon salt
2 cups pecans (1/2 lb), toasted , cooled, and coarsely chopped

Preparation Make 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°F.

Bake crust until golden brown, about 30 minutes. Cool in pan on a rack 20 minutes. (Leave oven on.)

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.

Cooks' note:
Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.


YUM!

3 comments:

Chicki said...

Wow, those sound incredible! Right now I have no interest in cooking because my chiropractor started me on a strict detox program last week. Ifigured it was better to start before the holidays so I wouldn't pig out like I usually do. I can eat on Christmas Day, but that's it.

Kristen Painter said...

Fortunately, I'm not a big caramel or nut fan - I mean, I don't hate them, but I don't seek them out either.

I started working out again yesterday, so cookies are on the Naughty list anyway.

Jessica said...

Yum!
I just made homemade frosting for sugar cookies, dyed it and all. I felt so domestic. LOL
It looks like you had fun. I still need to get some snow. Thanks for telling me how. Now I have to go back and get it.
I don't really like nuts or caramel alot either, but if you have any recipes to do with chocolate, I'm game.
The pic still looks good though!