Pecan Cookies With Caramel Glaze Recipes

CARAMEL PECANS

Steps:

• Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

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.