maggie2
Assistant Cook
When I wrote my first cookbook way back in 1992, I created this cookie to include in the book. It is a crunchy cookie with the marvelous flavor combination of caramel and pecans. Enjoy!
1/2 cup butter or margarine (butter is better)
3/4 cup packed brown sugar
2 tbsp. corn syrup
1 egg
1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 cups all-purpose flour
3/4 cup chopped pecans
Pecan halves for garnish
Preheat oven to 350F. In a large bowl, cream butter and sugar together. Stir in corn syrup. Add egg and beat thoroughly. Stir in vanilla, baking soda and salt. Gradually mix in flour. Stir in chopped pecans. Form dough into 1" balls and place on ungreased cookie sheets. Flatten balls with the tines of a fork that has been dipped in flour. Bake for 7 - 8 minutes. When cool, frost with Caramel Frosting and top with half a pecan.
Caramel Frosting:
1/4 cup soft butter
1 cup brown sugar
5 tbsp. whipping cream
2 cups icing sugar
1/2 tsp. vanilla
In a small pot, combine butter and sugar. Cook over low heat, stirring constantly, until mixture boils. Remove from hat and let stand for 5 minutes. Stir in cream. Gradually mix in icing sugar. Stir in vanilla. Frost cooled cookies.
Makes 4 1/2 dozen.
1/2 cup butter or margarine (butter is better)
3/4 cup packed brown sugar
2 tbsp. corn syrup
1 egg
1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 cups all-purpose flour
3/4 cup chopped pecans
Pecan halves for garnish
Preheat oven to 350F. In a large bowl, cream butter and sugar together. Stir in corn syrup. Add egg and beat thoroughly. Stir in vanilla, baking soda and salt. Gradually mix in flour. Stir in chopped pecans. Form dough into 1" balls and place on ungreased cookie sheets. Flatten balls with the tines of a fork that has been dipped in flour. Bake for 7 - 8 minutes. When cool, frost with Caramel Frosting and top with half a pecan.
Caramel Frosting:
1/4 cup soft butter
1 cup brown sugar
5 tbsp. whipping cream
2 cups icing sugar
1/2 tsp. vanilla
In a small pot, combine butter and sugar. Cook over low heat, stirring constantly, until mixture boils. Remove from hat and let stand for 5 minutes. Stir in cream. Gradually mix in icing sugar. Stir in vanilla. Frost cooled cookies.
Makes 4 1/2 dozen.
