~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Thursday, November 20, 2014

Pecan Sandies... with chocolate and caramel topping

Pecan Sandies... with chocolate and caramel topping. Here's another cookie in the cookie series I've been posting lately.

This cookie was actually considered as a finalist in a Christmas Cookie recipe contest. Of course I had to make them:). I loved the look of the cookies... and knew I could not go wrong with chocolate, nuts and caramel. That combination is always a winner.

While you don't need to top the cookies with the pecan half, I chose to do so because I needed to pack them. I found the caramel stuck to everything(!)... so I needed to come up with something on the spur of the moment... therefore the pecan half:). But you can easily skip it if you are serving them on a platter and don't need to stack them.

So here's another idea for a cookie that's sure to please. Sorry about the blueish photos... some of them were taken at odd hours in the midst of the baking frenzy:). Hope you enjoy...

You will need: adapted from Cook's Country Dec/Jan 2012 issue

1 cup pecans, toasted
2 cups(10 oz) all purpose flour
1/4 tsp salt
12 TBS butter, softened
4 TBS coconut oil, not melted
2/3 cup(4 2/3 oz) light brown sugar
1 large egg
1 tsp vanilla extract
25 soft caramel candies
4 TBS heavy cream
1/2 cup(3 oz) bittersweet chocolate chips
extra half pecans for topping, if desired


1. Process pecans in food processor until finely ground.
2. Combine flour, pecans, and salt. Sets aside.
3. Beat butter, coconut oil and sugar on med/high until pale and fluffy... about 2 min.
4. Add egg and vanilla and beat till combined.
5.  Add flour mixture and mix until just combined... scraping bowl as needed.
6. Refrigerate dough for for 1 hour... I left mine overnight and allowed dough to soften a bit.

  • Preheat oven to 350 deg F
  • Line baking sheet with parchment paper
7. Roll heaping tablespoonfuls of dough into balls and place 2 inches apart on prepared baking sheets.
8. Using the back of a floured 1/2 measuring teaspoon, make indentation in center of each ball.
9. Bake cookies till edges are lightly browned...be careful not to burn... about 12-14 minutes.
10. Remove cookies from oven and reinforce indentation with teaspoon.
11. Let cookies cool for about 5 minutes before removing from baking sheets. Allow to cool completely. Can freeze cookies at this point and assemble later as needed.
12. Combine caramels and cream in a saucepan and cook on low stirring until smooth.
13. Melt chocolate(in double boiler or microwave).
14. Fill each cookie dimple with a bit of melted chocolate(about 1/2 tsp) and spread up the sides. I like to place in fridge and allow chocolate to set before adding caramel.
15. Top each chocolate covered cookie with about 1/2 tsp caramel. Allow to set completely. I place mine in the fridge to speed up the process. 
You can top caramel with a half piece of pecan, if desired.


~~louise~~ said...

Ellie, they look delicious!!! I'm so glad you included the pecan on top!

Thanks for sharing...

Ellie said...

Louise, Thank you! You know, I'm glad I placed that pecan on top as well... otherwise I would have had a mess on my hands:).

Thrilled to hear you enjoyed the recipe post. And thanks a bunch for stopping by.

Have a wonderful Thanksgiving!

~~louise~~ said...

You do the same Ellie! I'll be back for more goodies:)

loungetime said...

Ellie ı love your blog. İ dont speak english but ... Love

Ellie said...

Loungetime, Oh, thank you! Your kind words brightened my day:).

I'm happy to know you still enjoy the blog, even with limited English. Thank you for stopping by and letting know!

Have a wonderful day!