Monday, December 11, 2006

Butterscotch Pecan Cookies

Gracie tried these out a few years ago for a Thanksgiving treat, and they were overwhelmingly popular. She was asked to make them again for Christmas, and was happy to oblige. We haven't made them since that year, so The Boy suggested we ad them to our baking list for Christmas, only he will make them this time :-)

The Blue Castle version of Mrs. Field's Butterscotch Pecan Cookies
Makes approx. 2 doz.

2 1/2 cups unbleached all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups dark brown sugar, firmly packed
1 cup softened butter (we use olive oil margarine due to Baby's milk allergy)
2 large eggs
2 tsp. vanilla extract (if cost is an issue, this can be omitted)
1 cup chopped pecans
1 cup whole pecans (if cost is an issue, these can be omitted)

For glaze: 4 oz. caramels and 2 Tbsp. cream (we use pre-made caramel sauce and dip our cookies instead, since Baby cannot have the cream)

In a medium bowl, combine flour, soda and salt with a whisk until well mixed.

In a large bowl, beat sugar and butter with a mixer until they form a grainy paste. Add eggs and vanilla and combine thoroughly. Add flour mixture and chopped pecans and blend just until combined (do not overmix).

Drop rounded tablespoons of dough onto ungreased cookie sheets about 2" apart, and press a whole pecan into the center of each. Bake 23-25 minutes at 300* until edges are lightly browned. Cool.

Glaze: Melt caramels and cream in pot on low or in microwave on high (20seconds or so at a time, stirring in between until mixture is smooth). Drizzle on cooled cookies using a fork or spoon in zig-zag pattern.

If using glaze, store between layers of waxed paper after glaze has completely cooled.

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