Mrs. Fields Butterscotch Pecan Cookies
"Cute" isn't the word I'd use to describe myself, but it probably suits me better than "hot." :P (I'm sure there are dissenting opinions out there, but meh - this will be fine for now!)
Note to self: Tell Steph about road trip / photo op since I forgot to while I was on the phone with her earlier tonight... she can take pictures of HIS TRUCK, which she is totally enthralled with! I was too busy trying to get her NOT to discuss certain topics with our parents, yikes! Good times, except maybe not. :P
Mrs. Fields Butterscotch Pecan Cookies
Categories: Cookies
Yield: 30 servings
2 1/2 cups Flour
1/2 teaspoon baking soda
1/4 teaspoon Salt
1 1/2 cups Dark brown sugar; packed
1 cup Butter; softened
2 large Eggs
2 teaspoons Vanilla extract
1 cup Chopped pecans (4 oz)
1 cup Whole pecans (3 oz)
Caramel glaze:
8 oz Caramels
1/4 cups Heavy cream
Preheat oven to 300°F. In a bowl... combine flour, baking soda, and salt. Mix well and set aside. In a large bowl with electric mixer, beat sugar and butter. Mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until soft and lumpy. Add the flour mixture and chopped pecans just until combined. Drop dough by rounded tablespoons two inches apart onto an ungreased cookie sheet.
Place one whole pecan in the centre of each cookie. Bake 23-25 minutes, or until cookie edges begin to brown lightly. Transfer immediately to a cool, flat surface with a spatula.
To prepare the caramel glaze: Melt the caramels with the cream in a small saucepan over low heat. Stir with a spoon until smooth. Remove from heat. Drizzle cooled cookies with the caramel glaze in desired pattern using a spoon or fork.
Note to self: Tell Steph about road trip / photo op since I forgot to while I was on the phone with her earlier tonight... she can take pictures of HIS TRUCK, which she is totally enthralled with! I was too busy trying to get her NOT to discuss certain topics with our parents, yikes! Good times, except maybe not. :P
Mrs. Fields Butterscotch Pecan Cookies
Categories: Cookies
Yield: 30 servings
2 1/2 cups Flour
1/2 teaspoon baking soda
1/4 teaspoon Salt
1 1/2 cups Dark brown sugar; packed
1 cup Butter; softened
2 large Eggs
2 teaspoons Vanilla extract
1 cup Chopped pecans (4 oz)
1 cup Whole pecans (3 oz)
Caramel glaze:
8 oz Caramels
1/4 cups Heavy cream
Preheat oven to 300°F. In a bowl... combine flour, baking soda, and salt. Mix well and set aside. In a large bowl with electric mixer, beat sugar and butter. Mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until soft and lumpy. Add the flour mixture and chopped pecans just until combined. Drop dough by rounded tablespoons two inches apart onto an ungreased cookie sheet.
Place one whole pecan in the centre of each cookie. Bake 23-25 minutes, or until cookie edges begin to brown lightly. Transfer immediately to a cool, flat surface with a spatula.
To prepare the caramel glaze: Melt the caramels with the cream in a small saucepan over low heat. Stir with a spoon until smooth. Remove from heat. Drizzle cooled cookies with the caramel glaze in desired pattern using a spoon or fork.
Labels: parents, phone calls, photos, randal, recipes, steph, teunis, words
posted by Flami at 1:15:00 AM
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