Ingredients :
- 1 (17.5 oz) package Betty Crocker Sugar Cookie Mix
- 3 Tbsp all-purpose flour
- 1/4 cup cocoa powder
- 1 stick (8 Tbsp) butter - soft
- 1 egg
- 2 cups pecans - finely chopped
- 2 egg whites
- 1 cup soft caramel candies
- 3 Tbsp half and half
- 1/2 cup semi-sweet or milk chocolate chips (optional)
Method :
- In a mixing bowl (stand or hand mixer) combine sugar cookie mix, flour and cocoa powder.
- On low speed, blend in the butter and egg.
- Keep mixing until incorporated. Gradually increase mixer speed until dough forms a ball.
- Wrap the dough and refrigerate for one hour.
- Roll the chilled dough into even portioned balls and place on the prepared trays.
- Keep one tray in the fridge while you work on the other one.
- Place chopped pecans in a bowl or on a plate.
- Whip egg whites with a whisk until frothy.
- Dip a dough ball into the egg whites and then immediately roll in the pecans.
- Repeat with the remaining pieces of dough.
- Bake for 16-18 minutes or until the dough is set if pressed.
- If necessary, gently re-indent the cookies as soon as the tray is removed from the oven.
- In a microwave safe bowl, place caramel candies and half and half.
- Microwave at 70% power for 90 seconds.
- Stir and continue to microwave at 15 second intervals until fully melted.
- Using a small spoon, put some of the caramel into each of the divots (thumbprints) of the cookies.
- If desired, melt chocolate chips in a microwave safe bowl in 30 second increments.
- Spoon chocolate into a zippered sandwich bag and snip one of the bottom corner off (1/4").
- Drizzle the chocolate into the cookies
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