Ingredients for Caramel Pecan Snappers
- ¾ cup granulated sugar
- ½ cup shortening
- 1 cup (2 sticks) softened butter
- 1 teaspoon vanilla extract
- 1 large egg
- All Purpose Flour
- Cream Of Tartar
- Baking Soda
- Salt
- 1 cup chopped pecans
- 1 cup caramels
- 2 tablespoons milk
- Semi Sweet Chocolate Chips
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How to Make Caramel Pecan Snappers
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) softened butter, ¾ cup granulated sugar, and ½ cup shortening until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll dough into 1-inch balls. Place them 3 inches apart on ungreased baking sheets.
- Press the bottom of a greased glass dipped in sugar into each ball to flatten slightly. Press 1 teaspoon of chopped pecans onto the center of each cookie.
- Bake for 9-10 minutes, or until edges are lightly golden. Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- While cookies cool, prepare the caramel topping: In a microwave-safe bowl, combine 1 cup caramels and 2 tablespoons milk. Microwave on high in 30-second intervals, stirring after each interval, until smooth and melted.
- Spoon caramel over the cooled cookies and drizzle with melted chocolate (optional).
- Let cookies cool completely (about 30 minutes) before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
53g
Fat
12g
Carbs
6g
