Ingredientes para Caramel Pecan Sticky Bun Cookies
- 1/4 cup (1/2 stick) margarine
- 1 cup granulated sugar
- Dark Corn Syrup
- 2 large egg yolks
- All Purpose Flour
- 1 cup powdered sugar
- 1 cup chopped pecans
- 1 large egg white
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Cómo preparar Caramel Pecan Sticky Bun Cookies
- In a large bowl, cream together 1 cup (2 sticks) of margarine and 1 cup of granulated sugar until light and fluffy.
- Add 1/2 cup light corn syrup and 2 large egg yolks.
- Beat until well combined.
- Gradually add 3 cups all-purpose flour, mixing until just incorporated. Do not overmix.
- Cover the bowl with plastic wrap and refrigerate for 1 hour to chill the dough for easier handling.
- While the dough chills, prepare the caramel pecan filling: In a small saucepan, combine 1 cup powdered sugar, 1/4 cup (1/2 stick) margarine, and 3 tablespoons light corn syrup.
- Bring the mixture to a boil over medium heat, stirring constantly.
- Remove from heat and stir in 1 cup chopped pecans.
- Refrigerate the filling for at least 10 minutes to allow it to thicken slightly.
- Preheat oven to 375°F (190°C). Lightly grease two baking sheets.
- Roll the chilled dough into 1 1/2-inch balls.
- Place the dough balls 2 inches apart on the prepared baking sheets.
- Bake for 5 minutes.
- Remove from oven and lightly brush the tops of the cookies with 1 large egg white, beaten.
- Using a spoon, gently create a deep indentation in the center of each cookie.
- Fill each indentation with about 1/2 teaspoon of the caramel pecan filling.
- Return to the oven and bake for an additional 6-9 minutes, or until the cookies are light golden brown.
- Let the cookies cool on the baking sheets for 1-2 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Caramel Pecan Sticky Bun Cookies! Yield: approximately 3 dozen cookies
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
295g
Fat
51g
Carbs
64g