CARAMEL PECAN COOKIES RECIPES

Steps:

• In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.
• Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
• Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
• Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.

Steps:

• For crust:.
• Grease a 9 x 13 baking pan, then line with foil, leaving 2 inch overhang on both ends. Then grease foil.
• Mix flour, baking powder, and salt in small bowl.
• Beat together butter and sugar in large bowl at medium to high speed with mixer until pale and fluffy, about 3-5 minutes.
• Beat in egg and vanilla.
• Reduce to low speed and add flour mixture and mix until just combined.
• Press dough evenly onto bottom of prepared baking pan, if necessary use plastic wrap on top of dough to prevent sticking to fingers.
• Chill until firm about 20 minutes.
• While crust chills, preheat oven to 375 degrees.
• Bake crust until golden brown, about 30 minutes.
• Cool on rack for about 20 minutes and prepare topping.
• For Topping:.
• Cook sugar in heavy saucepan over moderate heat, undisturbed until it begins to melt.
• Continue to cook, stirring occasionally with fork, until sugar is melted to 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 about 2 hours or so.
• Run heavy knife under hot water, wipe dry, then cut confection into 2 inch triangles, diamonds, or squares.