BUTTERSCOTCH PECAN COOKIES RECIPE

COOKIES
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups packed dark brown sugar
2 sticks (1 cup) salted butter, softened
2 large eggs
2 teaspoons vanilla extract
1 cup chopped pecans
1 cup whole pecans

CARAMEL GLAZE
8 ounces caramels
1/4 cup heavy whipping cream

1.
Preheat oven to 300 degrees.

2.

In medium bowl, combine flour, soda, and salt. Mix well with a wire whisk. Set aside.

3.
In large bowl with electric mixer beat sugar and butter. Mix to form a grainy paste, scraping down the sides
of the bowl. Add eggs and vanilla, and beat at medium speed until soft and lumpy. Add the flour mixture
and chopped pecans, and mix at low speed until just combined. Do not overmix.

4.
Drop dough by rounded tablespoons 2 inches apart onto greased cookie sheets. Place one whole pecan
in center of each cookie. Bake 23 to 25 minutes or until cookie edges begin to brown lightly. Transfer immediately
to cool, flat surface with a spatula.

5.

Prepare the caramel glaze: Melt the caramels with the cream in a small saucepan over low heat. Stir
with a wooden spoon until smooth. Remove from heat.

6.
Drizzle cooled cookies with the caramel glaze into desired pattern using a fork or spoon.

 

 

 

 



 
 
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