It's now officially Fall and I always think of these incredible cookies that "V" (Virgine) made one year. She bakes the best bread and cookies and treats - ever! Hope you enjoy these as much as I do . . .
Caramel Frosted Brown Sugar Drops
2 ¾ cup flour 1 cup chopped pecans
1 tsp. baking soda Frosting
¼ tsp. salt 7 tbsp. butter
1 cup butter ¾ cup packed brown sugar
1 1/3 cups packed light brown sugar 1 tbsp. light corn syrup
2 large eggs 1 2/3 cups powdered sugar
1 ½ tsp. vanilla 1 ¼ tsp. vanilla
2/3 cup sour cream
Preheat oven to 350 degrees. Sift together first 3 ingredients, set aside. Beat together butter and sugar until fluffy. Add eggs and vanilla and beat until well blended. Lightly beat in ½ of flour mixture. Add sour cream and beat until well blended. Stir in remaining flour and ¾ cup of pecans. Using a heaping 1/8 cup measure, drop the dough onto baking sheets about 2 ½ inches apart. Pat down cookies until flattened on top. Bake cookies, one sheet at a time, 10-12 minutes, until lightly tinged with brown at the edges. Transfer the sheet to a wire rack rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Carefully transfer the cookies to wire racks and let stand until completely cooled. To make Frosting: Melt butter over medium high heat, bring to a boil and gently simmer, stirring occasionally, until slightly golden, 3 to 4 minutes. Stir in brown sugar and cook, stirring for 1 minute more. Stir in 2 ½ tablespoons hot water and the corn syrup until the sugar dissolves. Vigorously stir in the powdered sugar and vanilla until blended and completely smooth. Set the frosting aside, stirring occasionally, until it cools and stiffens just enough to spread, 2-4 minutes. Frost cookies and top with chopped pecans.
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