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.

Day 9 Of The Rosiethon. Caramel Pecan Cookies.

 
  I'm taking the other half of my
cooked base of Basic Butter Cookie
and adding a delicious caramel pecan layer
to make Caramel Pecan Cookies.

 

Here are the cooked Basic Butter Cookie Bottoms

awaiting their toppings.

I used the first crust to make

Brownie Squares.

 

Caramel Pecan Cookies

For Crust:
Ingredients for basic butter cookie dough.

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

Make Crust:
Grease a 9 x 13 inch baking pan, line with buttered foil, leaving a 2-inch overhang on both ends.
Follow recipe for basic butter cookies to make dough, then press evenly onto bottom of baking pan.  Chill until firm, about 20 minutes.

Heat oven to 375 degrees.
Bake crust until golden brown, about 30 minutes.
Cool in pan on rack about 20 minutes.

Make topping while crust cools:
Cook sugar in heavy saucepan over low to moderate heat, undisturbed, until it begins to melt.  Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel.  Tilt pan and carefully pour in cream.  Caramel will harden, spit, 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 cooled crust and bake until bubbling, about 20-25 minutes.  Cool completely in pan on rack, about 2 hours.
Run a heavy knife under hot water, wipe dry, and cut into squares, bars, or triangles.

Here are the step by steps:

I have my sugar over low-medium heat.

Cream at the left.

This takes patience.

Just wait and leave the sugar undisturbed.

When you see the first signs of melting,

shake the pan a bit.

Take a fork to it now,

moving the sugar around and distributing it

so it melts semi-evenly.

Again,  patience.

When it starts to work,

it works quickly.

Keep heat on low.

Almost ready.

Ready.

 

Tilt pan and pour cream down the side.

The mixture immediately siezes.

It steams and spits and bubbles furiously,

up to the top of the pan.

All normal.

Keep stirring until you have a smooth caramel.

Check the level on this pan and the one above.

When it's totally smooth,

add in butter ...

... and salt ...

... and vanilla. 

Swirl and stir.

When combined,

add in nuts.

Immediately pour into prepared crust.

Spread evenly

and bake at 375 for 20-25 minutes

until nice and bubbly.

Cool completely on rack,

about 2 hours.

Then slice into squares, bars, or triangles.

This says Merry Christmas.

The Rosiethon. Day 6 Of Christmas Baking. #23. Caramel Pecan Cookies.

Caramel Pecan Cookies That picture makes my mouth water.

Caramel Pecan Cookies For crust: Prepared Basic Butter Cookie Dough For caramel pecan layer: 1 1/2 cups sugar 1 cup heavy cream 3/4 stick unsalted butter, cut into bits 1 tsp vanilla 2 cups pecans, toasted and coarsely chopped Prepare crust layer according to instructions here. While crust is cooling, make the caramel layer. Cook sugar in a heavy 3-quart sauce pan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep 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 cooled crust and bake until bubbling, about 20 minutes. Cool completely in pan on rack, then cut into squares. Always double check your mise en place. When I got over to Zippy and Zoe's, I realized I'd forgotten the sugar.

That's better.

Heat sugar over moderately low heat, without stirring.

When it starts to melt, stir with a fork.

This is the color you want. Deep caramel.

You should tilt the pan and pour the cream down the sides, but I only have 2 hands.

Keep cooking. The caramel will dissolve.

Eventually.

Remove from heat and stir in butter, vanilla, and salt.

Stir in nuts.

Pour caramel onto prepared butter cookie crust.

Bake at 375 degrees for about 20 minutes, until caramel is bubbling.

Cool completely before cutting.