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Category: Cookies
Prep Time: Cook Time: Total Time:
Cookies:
1 cup butter, at room temperature
1/2 cup white sugar
1/2 cup dark corn syrup
2 large egg yolks
2 1/2 cups all-purpose flour
Filling:
1/2 cup powdered sugar
1/4 cup butter
3 tbsp dark corn syrup
1/2 cup pecans, toasted and chopped
1 large egg white, slightly beaten
In large bowl, beat 1 cup butter and sugar until light and fluffy. Add 1/2 cup corn syrup and egg yolks; blend well. Stir in flour; mix well. Cover with plastic wrap- refrigerate 1 hour for easier handling.
In small saucepan, combine powdered sugar, 1/4 cup butter, and 3 tbsp corn syrup; bring to a boil. Remove from heat. Stir in pecans. Refrigerate at least 10 minutes.
Preheat oven to 375 degrees F. Lightly grease cookie sheets or line w/ parchment or silpat mats.
Shape dough into 1 1/2-inch balls. Place 2 inches apart on greased cookie sheets. Bake for 5 minutes. Remove from oven. Brush tops of partially baked cookies lightly with egg white. With small spoon, carefully scoop about 3/4 tsp. of the filling in the center of each cookie; pressing down slightly.
Return to the oven and bake an additional 6-9 minutes, or until light golden brown. Cool for 2 minutes and then remove from cookie sheets. Cool completely. Yield: 3 dozen
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CARAMEL PECAN STICKY BUN COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
Cookies:
1 cup butter, at room temperature
1/2 cup white sugar
1/2 cup dark corn syrup
2 large egg yolks
2 1/2 cups all-purpose flour
Filling:
1/2 cup powdered sugar
1/4 cup butter
3 tbsp dark corn syrup
1/2 cup pecans, toasted and chopped
1 large egg white, slightly beaten
In large bowl, beat 1 cup butter and sugar until light and fluffy. Add 1/2 cup corn syrup and egg yolks; blend well. Stir in flour; mix well. Cover with plastic wrap- refrigerate 1 hour for easier handling.
In small saucepan, combine powdered sugar, 1/4 cup butter, and 3 tbsp corn syrup; bring to a boil. Remove from heat. Stir in pecans. Refrigerate at least 10 minutes.
Preheat oven to 375 degrees F. Lightly grease cookie sheets or line w/ parchment or silpat mats.
Shape dough into 1 1/2-inch balls. Place 2 inches apart on greased cookie sheets. Bake for 5 minutes. Remove from oven. Brush tops of partially baked cookies lightly with egg white. With small spoon, carefully scoop about 3/4 tsp. of the filling in the center of each cookie; pressing down slightly.
Return to the oven and bake an additional 6-9 minutes, or until light golden brown. Cool for 2 minutes and then remove from cookie sheets. Cool completely. Yield: 3 dozen
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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