Caramel-Pecan Cookies
A Betty Crocker betty-crocker-cookies recipe for Caramel-Pecan Cookies.
Ingredients
- 0.5 cup packed brown sugar
- 0.5 cup butter or margarine, softened
- 2 tbsp water
- 1 tsp vanilla
- 1 0.5 cup all-purpose flour
- 1/8 tsp salt
- 8 vanilla caramels
- 160 pecan halves, about 2 1/4 cups
Instructions
- 1
Chocolate Glaze -- (recipe follows) CHOCOLATE GLAZE 1 ounce unsweetened baking chocolate 1 cup powdered sugar 1 teaspoon vanilla 2 teaspoons water (2 to 4 teaspoons) Heat oven to 350º. Beat brown sugar, butter, water and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Cut each caramel into 4 pieces with sharp knife. For each cookie, group 5 pecan halves on ungreased cookie sheet. Shape 1 teaspoon dough around each caramel piece to form a ball. Press ball firmly onto center of each group of pecans. Bake 12 to 15 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. Cool completely. Spread tops of cookies with Chocolate Glaze. CHOCOLATE GLAZE: Melt chocolate in 1-quart saucepan over low heat, stirring occasionally. Stir in powdered sugar, vanilla and water until smooth and spreadable. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. Description: "These adorable cookie confections look like turtles. Kids will love making and eating them!" "© General Mills, Inc. 1998." "32 Cookies" Protein; 15g Carbohydrate; trace Cholesterol; 49mg Sodium 1/2 Other Carbohydrates Page 28 For a bit more chocolate flavor, substitute chocolate caramels for the vanilla caramels.