Pecan Caramel Shortbread
3 1/2 cups pecans
1 1/2 cups (3 sticks) unsalted butter
3/4 cup packed light-brown sugar
2 1/4 cups all-purpose flour
Caramel for Cookies (recipe follows)
1. Heat oven to 350°. Spread pecans on a baking pan. Bake until golden and fragrant, 10 to 15 minutes. Transfer pan to a wire rack to cool. Chop roughly, and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light in color. With the mixer on low speed, add flour, and mix until just combined.
3. Line an 11-by-17-inch baking pan with parchment paper. Press dough into the bottom of baking pan in an even layer. Bake until golden, about 20 minutes.
4. Meanwhile, using a microwave or double boiler, heat caramel until liquid; stir in pecans. Spread mixture over the cookie layer. Return pan to oven, and bake until caramel is slightly darkened in color, about 10 minutes. Transfer pan to wire rack to cool. Cut into 2 3/4-by-1/2-inch rectangles.
Caramel for cookies
2 cups sugar
1/2 cup dark corn syrup
2 cups heavy cream
4 tablespoons unsalted butter
Place sugar, corn syrup, cream, and butter in a saucepan, and bring to a boil over medium-high heat. Continue cooking until the temperature registers 245° on a candy thermometer, 10 to 12 minutes. Fill a large bowl with ice water. Remove saucepan from heat, and briefly plunge it into ice water to stop the cooking.
1 cup packed brown sugar
3/4 cup butter or margarine, softened
1 egg
2 tbsp. milk
1 tsp. vanilla extract
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 cup maraschino cherries, well drained
1/2 cup pecans, chopped
1/2 cup flaked coconut
Directions: In a large mixing bowl, cream brown sugar, butter, egg, milk and vanilla. Combine flour, salt and baking soda, gradually add to creamed mixture. Fold in cherries, pecans and coconut. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375°F for 10-12 minutes or until golden brown.
For a variety dip half of a cooled baked cookie in melted chocolate(roll in chopped pecans).