Caramel Pecan Cookies for a Christmas Baking Exchange

These cookies turned out beautifully for a Christmas Baking Exchange that I participated in.  There were eight of us ladies involved in the exchange and I will be posting pictures of some of the other goodies that were brought.  

1 cup hard margarine or butter, softened

1 2/3 cups granulated sugar

1/3 cup brown sugar, packed

3 large eggs

2 tbsp milk

2 tsp vanilla

4 cups flour

1 1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

CARAMEL TOPPING

bag of caramels (about 40)

2 tbsp milk

Pecan halves  (approx 2/3 cup)

1/2 cup semi-sweet chocolate chips

1/4 cup whipping cream

Cream margarine and sugars in large bowl.  Add the eggs one at a time, beating well after each addition.

Add the milk and vanilla. Beat until smooth.

Combine next four ingredients in separate large bowl.  Add to margarine mixture in 4 additions, mixing well after each addition until no dry flour remains.  Divide dough in half, shape into a ball and flatten.  Wrap in plastic wrap and refrigerate for 1 1/2 hours.  (I put mine into a covered bowl and chilled overnight.)  Once chilled, roll the dough out on a lightly floured surface to about 1/4 inch thickness (I found the dough to be quite sticky and had to use a fair amount of flour to roll it out).  Using a round cookie cutter or a drinking glass cut out circles.  Roll out scraps to cut out more circles.  Arrange 2 inches apart (make sure to leave this space as they spread out a fair amount) on ungreased cookie sheets.  Bake in 350 degree oven for 7 to 9 minutes or until edges are just lightly golden.  Let stand on cookie sheets for 5 minutes before removing to wire racks to cool completely.  Cool cookie sheets between batches.  Repeat with remaining dough.

CARAMEL TOPPING

Unwrap and place caramels in a heavy saucepan.  Add milk.  Heat and stir on medium-low until caramels are melted and mixture is smooth.  Reduce heat to low to keep warm.  Makes about 1 cup of topping.  Spread 1 tsp on each cookie, leaving a 1/4 inch edge.

****Here's where I had a bit of an adventure.  I decided to try making my own caramel sauce.  It starts with cooking sugar and water until it starts to turn golden.  My first batch burned because I think I had the heat too high.  The second batch did not work because I think I had the heat too low.  The water kept cooking off before the sugar could start to turn color.  Then I decided to use caramel ice cream topping instead.  ****Ice cream topping is fine to use if you are NOT transporting the cookies.  Since these were for an exchange I actually had a really hard time packaging them as the caramel and the chocolate drizzle would not dry enough to prevent smearing.  ****Next time I will try melting the caramels.

ANYWAYS...

Place 1 pecan half on top of caramel.  Let stand until set.  May be chilled to speed setting.

Heat the whipping cream in a double boiler until warmed, then add the chocolate chips.  Whisk until smooth.  Remove from heat and let cool for about ten minutes.  Spoon into a piping bag or into a resealable freezer bag with a tiny piece snipped off the corner.  Drizzle the chocolate in a decorative pattern over each cookie.  Let stand until set.

Makes about 4 dozen cookies.

 I used the caramel ice cream topping but if I make these again I will use the melted caramels.

 

 Adding the chocolate with a fine tip.

 Pretty cookies!

 Now to package them for delivery...

I could only put six on a plate in order to avoid the caramel and chocolate from smearing everywhere.

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