Pecan Caramel Thumbprints Cookies with Powdered Sugar
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1¾ cups pecans
- ¾ sugar
- ½ cup unsalted butter
- 2 large eggs
- 2 cups flour
- 1 tsp baking powder
- ¼ tsp salt
- 48 soft and chewy caramels
- confectioners' sugar
Directions
In a food processor, pulse 1¼ cups pecans until chopped, transfer to a bowl.
Put remaining pecans and sugar in a food processor, pulse until nuts are finely ground.
Add butter and eggs, process until smooth.
Add flour, baking powder and salt, pulse until blended.
Scrape dough into a bowl.
Have cookie sheets ready.
Roll dough into 1 inch balls, then roll in chopped nuts to coat.
Place on ungreased cookie sheets.
Press a caramel in center of each.
Bake 12 minutes at 350°F or until edges are lightly browned.
Dust with confectioners' sugar.
Category:World Recipes
Category:Cookie Recipes
Category:Egg Recipes
Category:Pecan Recipes
Category:Caramels Recipes