Caramel Pecan Sticky Bun Cookies |
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Prep Time: 1 Minutes Cook Time: 12 Minutes |
Ready In: 13 Minutes Servings: 6 |
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The title says it all! The recipe will be requested often. From Pillbury's The Complete Book of Baking. Prep time includes 1 hour chilling time. Ingredients:
1 cup margarine or 1 cup butter, softened |
1/2 cup sugar |
1/2 cup dark corn syrup |
2 large egg yolks |
2 1/2 cups all-purpose flour |
1/2 cup powdered sugar |
1/4 cup margarine or 1/4 cup butter |
3 tablespoons dark corn syrup |
1/2 cup coarsely chopped pecans, toasted |
1 large egg white, slightly beaten |
Directions:
1. In large bowl, beat 1 cup margarine and sugar until light and fluffy.
2. Add 1/2 cup corn syrup and egg yolks; blend well.
3. Stir in flour; mix well.
4. Cover with plastic wrap; refrigerate 1 hour for easier handling.
5. In small saucepan, combine powdered sugar, 1/4 cup margarine and 3 Tbsp corn syrup; bring to a boil.
6. Remove from heat. Stir in pecans.
7. Refrigerate at least 10 minutes.
8. Heat oven to 375°.
9. Lightly grease cookie sheets.
10. Shape dough into 1 1/2-inch balls.
11. Place 2-inches apart on greased cookie sheets.
12. Bake at 375° for 5 minutes.
13. Remove from oven.
14. Brush dough lightly with egg white.
15. With spoon, carefully make deep indentation in center of each cookie; fill each with 1/2 teaspoon.
16. FILLING.
17. Return to oven and bake an additional 6 to 9 minutes or until light golden brown.
18. Cool 1-2 minutes; remove from cookie sheets.
19. Cool completely.
20. Yield: 3 dozen cookies.
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