Monday, December 16, 2013

Day 9 Of The Rosiethon. Rosie Makes Caramel Pecan Cookies.

 

Today I made a double batch of Basic Butter Cookie Dough.
This dough is used as the base in two different confections I make.
I've already made Brownie Squares
and now I'm making Caramel Pecan Cookies.

The following is the recipe for one batch of Butter Cookie Dough.  I always double this recipe so I can make both the brownie and the caramel versions.

Basic Butter Cookie Dough
2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 1/2 sticks unsalted butter, softened
1 cup sugar
1 large egg
1 tsp vanilla

Whisk together flour, baking powder, and salt in a small bowl.
Cream butter and sugar in a large bowl at medium-high speed until pale and fluffy, about 3 minutes with a standing mixer with paddle attachment, or 6 minutes with a handheld mixer.  Beat in egg and vanilla.  Reduce to low speed and add flour mixture and mix until just combined.

Grease a 9 x 13-inch baking pan, then line with foil, leaving a 2-inch overhang on both ends.  Grease foil.

Press Basic Butter Cookie Dough evenly onto bottom of baking pan using a mini rolling pin and using plastic wrap on top to prevent sticking.  Chill dough until firm, about 20 minutes.

While crust is chilling, heat oven to 375°.

Bake crust until golden brown, about 30 minutes.  Cool in pan on rack for 20 minutes.

While the base is cooling, start on the pecan topping.

 
Caramel Pecan Cookies

1 1/2 cups sugar
1 cup heavy cream
6 TB unsalted butter, cut into bits
1 tsp vanilla
1/2 tsp Kosher salt
2 cups pecans, toasted and coarsely chopped

Cook sugar in a heavy 2 1/2 - 3 quart saucepan over moderate heat, undisturbed, until it begins to melt.  Continue to cook, stirring occasionally with a fork, until sugar is melted to a golden caramel.  Tilt pan and carefully pour in cream.  Caramel will harden and steam vigorously.  Cook over moderately low heat, stirring, until caramel is dissolved.  Remove from heat and stir in butter, vanilla, salt, and pecans. 
Immediately spread topping over crust and bake until bubbling, about 20 minutes.  Cool completely in pan on rack, about two hours.
Run a heavy knife under hot water, wipe dry, and cut candies into squares, triangles, or diamonds.










2 comments:

amy huggins gaw said...

oh. i must make these now. immediately. and hit them up with a little seasalt at service...

Rosie Hawthorne said...

Yes, you must!