Recipe: Caramel Pecan Shortbread Cookies

This is the most-requested cookie on my holiday cookie tray. The recipe is from Land o Lakes.

1/2 cup butter, softened
1/4 cup powdered sugar
2 tablespoons firmly packed brown sugar
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt

30 unwrapped caramels
1 tablespoon half and half
1/2 cup chopped pecans

Heat oven to 325°F. Combine butter, powdered sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.

Press dough evenly into 8-inch square baking pan lined with aluminum foil; prick with tines of fork every 1/2 inch. Bake for 25 to 30 minutes or until golden brown. Lift cookies from pan using aluminum foil. Immediately cut into 20 (approximately 4x1/2 inch) sticks. Cool completely.

Place caramels and half & half in microwave-safe bowl. Microwave on HIGH, stirring twice, until caramels are melted (1 to 2 minutes). Dip ends of shortbread sticks into melted caramel mixture; roll in pecans. Place onto waxed paper; let stand until set.

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