Caramel Glaze Pecan Cookies Recipes

SALTED CARAMEL CHOCOLATE PECAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
• Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.
• Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.
• Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.
• Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.
• Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.

PECAN CARAMEL SAUCE

Steps:

• Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

PECAN CARAMEL SHORTBREAD

Steps:

• Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until golden and fragrant, 10 to 15 minutes. Transfer pan to a wire rack to cool. Chop roughly, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light in color. With the mixer on low speed, add flour, and mix until just combined.
• Line an 11-by-17-inch baking pan with parchment paper. Press dough into the bottom of baking pan in an even layer. Bake until golden, about 20 minutes.
• Meanwhile, using a microwave or double boiler, heat caramel until liquid; stir in pecans. Spread mixture over the cookie layer. Return pan to oven, and bake until caramel is slightly darkened in color, about 10 minutes. Transfer pan to wire rack to cool. Cut into 2 3/4-by-1/2-inch rectangles.

PECAN COOKIES WITH CARAMEL GLAZE

Steps:

• Preheat oven to 300 degrees.
• In a bowl combine flour, soda and salt and mix well. Set aside.
• In a large bowl cream sugar and butter with an electric mixer until it forms a grainy paste. Scrape down the sides of the bowl.
• Add eggs one at a time mixing well after each.
• Add vanilla, and beat at medium speed until soft and lumpy.
• Add the flour mixture and chopped pecans just until combined.
• Drop rounded tablespoons of dough 2 inches apart onto and ungreased cookie sheets.
• Place 1 whole pecan in center of each cookie.
• Bake 23-25 minutes or until cookie edges begin to brown lightly.
• Transfer immediately to cool, flat surface.
• CARAMEL GLAZE: Melt caramels with the cream in a small saucepan over low heat. Stir with a spoon until smooth and remove from heat.
• Drizzle cooled cookies with the caramel glaze in desired pattern.

CARAMEL PECAN COOKIES

Steps:

• In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.
• Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
• Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
• Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.

GLAZED CARAMEL APPLE PECAN PINWHEEL COOKIES | JUST A PINCH

Steps:

• 1. In a large bowl, break cookie dough into pieces. Sprinkle cinnamon over cookie dough.
• 2. Using hands, work cinnamon into cookie dough for 1 minute or until blended.
• 3. Reshape cinnamon-flavored cookie dough into a cylinder form; cover in plastic wrap and chill in the freezer for 15 minutes to chill quickly.
• 4. Meanwhile, prepare the filling. Melt butter in a large non-stick skillet over medium heat.
• 5. Stir brown sugar, apple pie spice, chopped apples, and chopped pecans into melted butter. Cook for 1 1/2 to 2 minutes, or until mixture is blended and apples are tender, stirring occasionally.
• 6. Remove apple pecan filling mixture from heat and let cool 12 to 15 minutes.
• 7. Spread a 15-inch large sheet of wax paper onto a large work surface. Dust paper and rolling pin lightly with flour.
• 8. Roll chilled cinnamon flavored cookie dough on flour dusted paper to form a 10x7 inch rectangle.
• 9. Spoon and spread cooled apple pecan filling over dough rectangle, to within 1/2 inch of edges.
• 10. Using paper to guide, beginning with a long side, carefully roll up the cookie dough and filling, using the wax paper to lift and guide the roll.
• 11. Wrap in wax paper or plastic wrap. Chill for 1 to 2 hours in refrigerator.
• 12. Heat oven to 375 degrees F. Cut and spread two sheets of parchment paper over 2 large baking sheet or cookie sheet pans; set aside.
• 13. Spread an additional 15-inch sheet of wax paper onto a large work surface and dust lightly with flour.
• 14. Cut chilled cookie filled roll into 1/4-inch slices to form 18 pinwheel sliced cookies.
• 15. Place slices onto prepared baking sheet pans at least 2-inches apart.
• 16. Bake for 8 to 10 minutes, or until lightly browned and edges are firm. Cool on baking sheet pans over cooling racks for 15 minutes.
• 17. Meanwhile, prepare caramel glaze. In a medium bowl, stir powdered sugar, caramel topping, and milk together for 1 minute or until blended and creamy.
• 18. Drizzle or spread a little caramel glaze evenly over each cookie. With a flat spatula, carefully place cookies onto a serving plate and serve. Serves 18 cookies. Store any leftover cookies in an airtight container.

CARAMEL GLAZE PECAN COOKIES

Steps:

• 1. In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
• 2. Shape dough into 1 1/2" balls; roll in pecans, place 2" apart onto ungreased cookie sheets; flatten slightly. Or do as I did, add pecans to dough, roll into 1 1/2" balls and roll in raw sugar then bake at 350 for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
• 3. In a small saucepan, bring brown sugar and cream to a boil. Remove from heat and whisk in powdered sugar. Immediately drizzle over the cookies.
• 4. When set, store in an airtight container. Yeild about 3 1/2 dozen.

CARAMEL-PECAN COOKIE BUTTER BARS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, sugars and cookie butter until light and fluffy, 5-7 minutes. Beat in egg. Gradually beat in flour. Spread onto bottom of greased 13x9-in. baking pan. Sprinkle with pecans; press lightly into dough. Bake until edges are lightly browned, 15-20 minutes., Meanwhile, in a large saucepan, combine caramels and cream. Cook and stir over medium-low heat until caramels are melted. Remove from heat; stir in vanilla. Pour over crust. Cool completely in pan on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over bars; let stand until set. Cut into bars.