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Monday, January 3, 2011

Caramel Pecan Cookies

I found this recipe on http://mennonitegirlscancook.blogspot.com/ ....they looked like heaven, so I made them :)

They take a little longer to make then a regular cookie but are SOOOO worth it!


1st you have to make a butter cookie base.

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened (I used margarine)
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.
(That is too complicated for me, I threw my eggs, sugar, butter and vanilla in a bowl and beat for a couple minutes)
Grease a 13 by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.
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.)


Next you have to make your 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 toasted, cooled, and coarsely chopped


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 (this really bubbles and looks like it might blow up, just MAKE SURE you tilt your pot!!). 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.

They are extremely rich but ohhh so good! Just don't do what I did and forget your pecans toasting in the oven....thank God Prince Charming was home and was able to run to the store for me.....
OOOOOOOOOOOOPS :/

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