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About Us
Recipe of the Month
Holiday Meals
Appetizers and Snacks
Main Dishes
Salads
Side Dishes
Soups
Desserts
Kid Pleasers
Diabetic Recipes
Glycemic Index Recipes
Post A Recipe
Other Resources
Diet and Nutrition Articles
INGREDIENTS:
1/2 cup firmly packed light brown sugar
1 cup sugar
1 butter-flavor shortening stick, cut into pieces, or 1 cup butter, softened
3 large eggs, separated
2 tablespoons water
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups flour
2 cups finely chopped pecans
1/2 cup caramel ice cream topping
1/4 cup apricot preserves
1/4 cup raspberry preserves
1/2 cup firmly packed light brown sugar
1 cup sugar
1 butter-flavor shortening stick, cut into pieces, or 1 cup butter, softened
3 large eggs, separated
2 tablespoons water
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups flour
2 cups finely chopped pecans
1/2 cup caramel ice cream topping
1/4 cup apricot preserves
1/4 cup raspberry preserves
INSTRUCTIONS:
1. Preheat oven to 350 degrees F. Spray two cookie sheets lightly with no-stick cooking spray, or cover with baking parchment.
2. Beat brown sugar and shortening or butter in medium bowl with electric mixer on medium speed until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well mixed. Add flour and mix on low speed.
3. Beat egg whites in a shallow bowl until foamy. Put the pecans in a shallow dish or saucer.
4. Measure about 2 teaspoons of dough for each cookie. Form into balls by rolling between hands. Dip each dough ball into the egg whites, then into the pecans and place on baking sheet. Make a rounded indentation in the fop of each cookie with your thumb.
5. Bake on center rack of oven for 10 minutes, then remove from oven. You may need to make the indentation again with the back of a spoon. Place about 1 teaspoon or caramel topping into the indentation on each cookie. Then place 1/2 teaspoon apricot or raspberry preserves on top of the caramel. (alternate between the two flavors).
6. Bake an additional 5 to 7 minutes, until lightly browned. Remove from oven. Leave cookies to cool on cookie sheet for several minutes, then remove then to a rack to cool.
1. Preheat oven to 350 degrees F. Spray two cookie sheets lightly with no-stick cooking spray, or cover with baking parchment.
2. Beat brown sugar and shortening or butter in medium bowl with electric mixer on medium speed until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well mixed. Add flour and mix on low speed.
3. Beat egg whites in a shallow bowl until foamy. Put the pecans in a shallow dish or saucer.
4. Measure about 2 teaspoons of dough for each cookie. Form into balls by rolling between hands. Dip each dough ball into the egg whites, then into the pecans and place on baking sheet. Make a rounded indentation in the fop of each cookie with your thumb.
5. Bake on center rack of oven for 10 minutes, then remove from oven. You may need to make the indentation again with the back of a spoon. Place about 1 teaspoon or caramel topping into the indentation on each cookie. Then place 1/2 teaspoon apricot or raspberry preserves on top of the caramel. (alternate between the two flavors).
6. Bake an additional 5 to 7 minutes, until lightly browned. Remove from oven. Leave cookies to cool on cookie sheet for several minutes, then remove then to a rack to cool.
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