PECAN SANDIE CARAMEL TART
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Preheat the oven to 350˚. Lightly butter the bottom and sides of a 9-inch fluted tart pan with a removable bottom. Spread the pecans on a baking sheet and toast in the oven, stirring once, 10 minutes; let cool. Set aside 1 cup perfect pecan halves for topping.
- Transfer the remaining 1 cup pecans to a food processor with the flour, confectioners' sugar and salt; process until the nuts are finely ground. Add the butter and egg yolk and pulse until the dough is moistened and starts to clump together. Press the dough into the bottom and up the sides of the prepared pan. Freeze until firm, about 20 minutes.
- Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake until firm and dry around the edges, about 25 minutes. Remove the parchment and weights and continue baking until the crust is lightly browned all over, about 15 more minutes. Transfer to a rack to cool completely.
- Meanwhile, make the filling: Combine the granulated sugar, golden syrup and water in a medium saucepan over medium-high heat; stir until dissolved. Cook, swirling the pan occasionally, until the mixture turns a deep amber color, thickens slightly and registers 300˚ on a candy thermometer, about 8 minutes. Remove from the heat and stir in the diced butter, 1 piece at a time, until smooth and thickened. Stir in the heavy cream, vanilla and salt. Let cool slightly, stirring occasionally, about 30 minutes.
- Pour the filling into the cooled crust and arrange the reserved pecans on top. Refrigerate until cold and set, at least 3 hours or overnight.
RASPBERRY CARAMEL PECAN SANDIES
For some reason I get the feeling I'm on a caramel kick! hmm Well the story behind this cute and yummy cookie is simple. Everyone seems to LOVE the Mexican Wedding Cookie or the Italian Wedding Cookie or Russian Tea Cakes...I didn't mind them, but they weren't a favorite by any means...so I thought I'd play with it and try to...
Provided by Wendy Rusch
Categories Cookies
Number Of Ingredients 11
Steps:
- 1. In a large bowl, cream butter and powdered sugar until light and fluffy. Beat in vanilla. combine flour and pecans; gradually add to creamed mixture and mix well.
- 2. Roll into 1" balls, place 1" apart on ungreased cookie sheets. Using your thumb or end of wooden spoon, press a hole into center of each cookie...as large as you dare with out wrecking the cookie.
- 3. Bake at 325 for 17-20 minutes or until starts to brown slightly. Remove cookies to cooling racks, then roll in powder sugar while still warm, place back on racks to cook completely.
- 4. Filling: In a small saucepan, mix together brown sugar, cream and raspberry sauce. Bring to a full boil. Remove from heat and whisk in powdered sugar. Then spoon or pipe caramel into the center of each cookie. Allow caramel to set, then store in air tight container.
EASY PECAN SANDIES
Butter, maple flavor and pecans mix with time-saving cookie mix to make a classic holiday cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl, stir all ingredients except 1/4 cup sugar until dough forms.
- Roll dough into 1-inch balls; roll balls in 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheet; press each with bottom of glass to flatten slightly.
- Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Sprinkle with sparkling sugar.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 8 g, TransFat 0 g
SANDIES PECAN AND CARAMEL CHEESECAKE
This pie is simply irresistible--it starts with chopped shortbread cookies, a drizzle of caramel sauce, a layer of cheesecake filling and then tops it all with whipped topping and more caramel sauce.
Provided by LINDA BAILEY
Categories Nuts
Time 3h50m
Number Of Ingredients 9
Steps:
- 1. Place 1 cup chopped PECAN SANDIES cookies in Graham crust. Drizzle with 1/2 cup of ice cream topping. Set aside. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk. Add egg, lemon juice and vanilla.
- 2. Beat until just combined. Pour over cookies in crust. Bake at 300°F for 30 to 35 minutes or until almost set. Cool on wire rack for 1 hour. Refrigerate at least 2 hours. Spoon or pipe whipped topping on top. Drizzle with remaining 1/4 cup ice cream topping. Sprinkle with 1/4 cup crushed cookies. Store in refrigerator.
CARAMEL FILLED SANDIES
This is my 3rd. Christmas Cookie Recipe. I got this one from Betty Crookers.com 25 days of Christmas. I love to bake so I just wanted to share this good recipe. I mean it's Betty Crooker you knwo its good. I will be the frist to admit yes I do get alot of my recipes from other online site. They make good stuff, so I know my...
Provided by Vanessa "Nikita" Milare
Categories Chocolate
Time 50m
Number Of Ingredients 10
Steps:
- 1. First pre-heat the oven to 375F. Then in a meduim bowl combine the first 5 ingredients until soft dough forms. Then shape into 1 1/2 inch ball size. Place then on an ungreased cookei sheet about 2 inches apart. Then using your thumb or the handle of a wooden spoon make an indentation in the center of each cookie.
- 2. Next bake for about 8 to 10 mins or until the edges are a light golden brown. Let cool about 1 min then place on a cooling rack to cool completely.
- 3. Next in a small microwaveable bowl. Place the caramel and half & half then microwave uncovered on high for about 1 to 2 mins. Make sure to stir once until caramel is fully melted. The spoon 1 Tsp. caramel into the indentation of each cookie. Then le cool for about 15 mins.
- 4. Then drizzle with the melted dark & white chocolate chips. Sprinkle with the salt & let stand for about 15 min or until the chocolate has set.
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CARAMEL SHORTBREAD COOKIES - MEL'S KITCHEN CAFE
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Reviews 15Estimated Reading Time 4 minsCategory CookiesTotal Time 3 hrs
- For the cookies: Preheat the oven to 350 degrees. Spread the coconut in an even layer on one half of a rimmed baking sheet and the pecans on the other. Toast, stirring coconut halfway through, until nuts are fragrant and coconut is light golden, 5 to 7 minutes. Place coconut and pecans in a food processor and pulse until finely chopped (alternately you can chop very finely by hand).
- In a large bowl beat the butter and sugar together until light and fluffy. Beat in vanilla. Add flour and salt; beat until combined. Beat in chopped coconut and pecans. Turn out the dough onto a piece of plastic wrap and shape into a flattened disk. Wrap in plastic. Chill the dough until firm, about 30 minutes.
- Line two large baking sheets with parchment paper or slipat liners. Set aside. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Using a 2-inch flower (or round) cookie cutter, cut out shapes and place 1 inch apart on baking sheets. Chill until firm, about 10 minutes.
- Remove from fridge or freezer and using a smaller (about 3/4-inch) round cookie cutter or wide end of a pastry tip cut out and remove the centers from half the cookies.
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