Saturday, December 6, 2008

Caramel Pecan Cookies

So, we just get done with Thanksgiving and now it is time for Christmas . We started to put up some of our decorations but do not yet have a tree up. The majority of our neighborhood has all of their lights and displays up already, some even had them up the week BEFORE Thanksgiving. In my opinion, the week before Thanksgiving is just too early for Christmas decorations. One holiday at a time!

The notices are starting to come home from school requesting treats for the Christmas program, a gift for the holiday party, recipes for a Christmas recipe book they are making, etc.

I have always been very boring with my Christmas cookies. I usually just make the traditional cut-out cookies and frost and decorate them. This year, I am going to try some new recipes and I am going to start with these Caramel Pecan Cookies that I found on iVillage.

"Makes 2 dozen


For the Dough:

1/2 cup (1 stick) unsalted butter, softened
1/4 cup brown sugar
1 large egg yolk
1 cup sifted all-purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract

For the Caramel Filling:
24 small caramels, (1/2 pound) such as Kraft or Brach
3 tablespoons heavy cream
24 whole pecans

1. Preheat the oven to 350 degrees F.

2. Cream together butter, sugar, egg yolk and vanilla in the bowl of a standing mixer with a paddle attachment on medium speed. Reduce the speed to low and add the flour and salt; mix well. Roll into 1-inch balls. Place about 1 inch apart on an ungreased baking sheet. Bake 5 minutes. Remove from oven, quickly press thumb gently on top of each cookie to make an indentation. Return to oven and bake 8 to 10 minutes longer, until lightly golden. Cool completely on a rack.

3. Make the filling: In a small saucepan, combine the unwrapped caramels and the cream. Stir constantly Over low heat until smooth, about 4 to 6 minutes. With a small spoon, drizzle the warm caramel into each indentation, filling to the rim. Place one pecan on top. Cool completely before storing or serving. Store in a single layer in an airtight container for up to 5 days.

Recipe by Rori Trovato; photo by Luca Trovato"


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