These cookies are a beloved Christmas treat. Featuring sticky caramel and pecans both inside and out, they are so adorable that I almost didn’t want to eat them. However, once you take a bite, be warned - they are incredibly addictive and impossible to resist.
YIELD
16 servingsPREP
15 minCOOK
20 minREADY
35 minIngredients
Directions
Preheat your oven to 350℉ (180℃).
Melt the butter in a 2-quart (2 liter) saucepan and remove it from the heat.
Stir in brown sugar, vanilla, and finely chopped pecans.
Add flour and baking powder and mix well.
Shape rounded teaspoons of dough into rounds with slightly peaked tops and place them on ungreased cookie sheets.
Bake for 15 to 18 minutes, then remove them to a rack to cool.
Melt the caramels with water in a double boiler and remove them from the heat.
Dip the bottom flat ends of the cookies into the caramel and then into the chopped pecans. Place them on waxed paper until the caramel is thoroughly set.
This recipe makes about three dozen cookies.
To make it easier, place the nuts for dipping into a disposable aluminum pie tin and discard it after use to make clean-up simpler.
Comments
After making this divine cookie for Christmas, I did get an opportunity to hand off a couple for testing to an impartial non-foodie tester, who began moaning and rolling his eyes. At the same time, his head slowly tilted side-to-side as if engaged in a religious experience.
This #recipe is a popular pin over on #Pinterest, with one pinner wishing there was a photo to go with the recipe. Well, golly, I'm not one to deny our visitors' #ChristmasCookies wishes, especially since they were so kind as to pin the recipe, so I felt compelled to start #baking up a batch of these #cookies and shoot some #foodphotography. Alas, my #foodstyling skills aren't quite up to @donnahay #FoodieBeauty benchmarks; nevertheless, some of the pics seem at least... edible. :)