"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

PECAN COOKIES with Caramel and Chocolate drizzle Recipe

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This recipe for PECAN COOKIES with Caramel and Chocolate drizzle, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Hagen
Added: Wednesday, August 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C softened butter
1 1/2 C brown sugar packed
1 large egg
1 tsp vanilla extract
1 1/2 C flour
1 1/2 tsp baking powder
1/4 tsp salt
1 1/4 C chopped pecans

Directions:
Directions:
In large 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. Shape dough into 1 inch ball; roll in pecans. Place 2 inches apart on ungreased baking sheets; flatten slightly. Bake at 350 degrees for 8 to 10 minutes or until lightly browned. cool for 2 minutes before removing to wire racks to cool completely.
Caramel Drizzle
1/2 C packed brown sugar
1/4 C heavy whipping cream
1/2 C confectioners sugar
In small saucepan, bring brown sugar and cream to a boil. Remove from the heat, whisk in confectioners sugar and immediately drizzle over the cookies
For Chocolate Drizzle;
1 oz or square of semi-sweet chocolate
1 T butter
In a small microwave safe bowl, melt chocolate with butter; stir until smooth. drizzle over the cookies. Let stand until set. store in air tight container. Makes about 3 1/2 dozen.

 

 

 

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