Caramel and Pecan Cookies
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 32 min.
Ready in
Ingredients
for
24
- Ingredients
- 1 cup all-purpose flour
- 0.333 cup cocoa powder
- 1 pinch salt
- ½ cup unsalted butter (at room temperature)
- ⅔ cup granulated sugar
- 1 large egg (separated; plus1 egg white)
- 2 Tbsps milk
- 1 tsp pure vanilla extract
- 1 ¼ cups Pecan (finely chopped)
- 14 soft Caramel
- 3 Tbsps heavy cream
Preparation steps
1.
In a medium bowl, whisk the flour, cocoa powder and salt together. Using a mixer set on medium-high speed, beat butter and sugar together until light and fluffy. about 2 to 3 minutes. Add the egg yolk, milk and vanilla; mix until fully incorporated. Reduce the mixer speed to low and gradually beat in the flour until just combined. Turn dough out, shape into a ball and flatten into a disk. Wrap in plastic and refrigerate for about 1 hour or until firm.
2.
Position oven racks in the top and bottom third of the oven. Preheat oven to 350º F. Line two baking sheets with baking parchment paper.
3.
In a small bowl, whisk the egg whites until frothy. Place the chopped pecans in a pie pan or shallow bowl.
4.
Remove firm dough from the refrigerator. Break off i-inch pieces and roll into balls. Dip the balls into the egg whites (coating completely) and roll in the pecans. Place balls on prepared baking sheets about 2-inches apart. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each ball.
5.
Bake cookies for about 12 minutes, or until set. Rotate the baking sheets half way through the baking process to promote even baking. When cookies are done, remove from oven, once again make an indentation in the center using the measuring spoon. Allow cookies to cool for about 5 minutes on the baking sheets. Using a metal spatula, transfer cookies to a wire rack to continue cooling.
6.
Meanwhile, put caramels and heavy cream in a microwave safe bowl. Heat in 30-second increments, stirring in between, until caramels are smooth and completely melted. Allow caramel to cool slightly. Fill each cookie with 1/2 teaspoon caramel mixture. Cool completely prior to serving.
