Caramel Filled Sandies Recipes
SANDIES
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours.
- Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents. Place 2 inches apart onto unprepared cookie sheets.
- Bake for 18 to 20 minutes in the preheated oven, until golden. Roll in confectioners' sugar while still warm.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.7 mg, Sugar 4 g
FUDGE-FILLED SANDIES
I dream of one day owning a cookie shop. Until then, I'll delight friends and family with my homemade concoctions. These cookies are like pecan sandies, but I've added a touch of delicious chocolate.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture and mix well. Stir in pecans., Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Bake 18-20 minutes or until lightly browned. Roll warm cookies in additional confectioners' sugar; cool on wire racks. , In a microwave, melt chocolate chips; stir until smooth. Stir in corn syrup, water and shortening. Spoon or pipe into cooled cookies.
Nutrition Facts : Calories 189 calories, Fat 13g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 80mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMEL FILLED SANDIES
This is my 3rd. Christmas Cookie Recipe. I got this one from Betty Crookers.com 25 days of Christmas. I love to bake so I just wanted to share this good recipe. I mean it's Betty Crooker you knwo its good. I will be the frist to admit yes I do get alot of my recipes from other online site. They make good stuff, so I know my...
Provided by Vanessa "Nikita" Milare
Categories Chocolate
Time 50m
Number Of Ingredients 10
Steps:
- 1. First pre-heat the oven to 375F. Then in a meduim bowl combine the first 5 ingredients until soft dough forms. Then shape into 1 1/2 inch ball size. Place then on an ungreased cookei sheet about 2 inches apart. Then using your thumb or the handle of a wooden spoon make an indentation in the center of each cookie.
- 2. Next bake for about 8 to 10 mins or until the edges are a light golden brown. Let cool about 1 min then place on a cooling rack to cool completely.
- 3. Next in a small microwaveable bowl. Place the caramel and half & half then microwave uncovered on high for about 1 to 2 mins. Make sure to stir once until caramel is fully melted. The spoon 1 Tsp. caramel into the indentation of each cookie. Then le cool for about 15 mins.
- 4. Then drizzle with the melted dark & white chocolate chips. Sprinkle with the salt & let stand for about 15 min or until the chocolate has set.
CARAMEL FILLED SANDIES
Jump-start a double chocolate and caramel cookie with a foolproof sugar cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 36
Number Of Ingredients 10
Steps:
- In medium bowl, combine cookie mix, pecans, flour, butter and egg until soft dough forms. Shape into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
- Bake at 375° F for 8 to 10 minutes or until edges are light golden brown. Cool; place cookies on cooling racks. Cool completely.
- In small microwaveable bowl, microwave caramels and half and half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.
- Drizzle with melted dark chocolate and white baking chips. Sprinkle with salt. Let stand 15 minutes or until chocolate is set.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 280 mg, Sugar 13 g, TransFat 1/2 g
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Estimated Reading Time 5 mins
- First make your caramel sauce: In a heavy bottom sauce pan combine water, sugar, vanilla seeds and salt over medium heat.
- Then simmer, without stirring, until syrup is honey-colored, roughly 6 minutes, shaking and swirling as needed to ensure even caramelization.
- Continue cooking until syrup is light to medium amber, a minute more then immediately add cream and reduce heat to medium-low.
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Estimated Reading Time 2 mins
- Cream together butter and sugar until light and fluffy, about 3 minutes. Add in egg, vanilla, salt, and all-purpose flour. Mix just until well-combined. Spread into baking pan.
- Drop salted caramel onto blondie batter by the tablespoon. Swirl into blondie batter with a skewer, long toothpick or butter knife.
- Bake 20-25 minutes until set in the middle and lightly golden brown. Cool on a rack until completely cooled before cutting into pieces.
CARAMEL SHORTBREAD COOKIES - MEL'S KITCHEN CAFE
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Estimated Reading Time 4 mins
- For the cookies: Preheat the oven to 350 degrees. Spread the coconut in an even layer on one half of a rimmed baking sheet and the pecans on the other. Toast, stirring coconut halfway through, until nuts are fragrant and coconut is light golden, 5 to 7 minutes. Place coconut and pecans in a food processor and pulse until finely chopped (alternately you can chop very finely by hand).
- In a large bowl beat the butter and sugar together until light and fluffy. Beat in vanilla. Add flour and salt; beat until combined. Beat in chopped coconut and pecans. Turn out the dough onto a piece of plastic wrap and shape into a flattened disk. Wrap in plastic. Chill the dough until firm, about 30 minutes.
- Line two large baking sheets with parchment paper or slipat liners. Set aside. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Using a 2-inch flower (or round) cookie cutter, cut out shapes and place 1 inch apart on baking sheets. Chill until firm, about 10 minutes.
- Remove from fridge or freezer and using a smaller (about 3/4-inch) round cookie cutter or wide end of a pastry tip cut out and remove the centers from half the cookies.
CARAMEL FILLED BROWNIES | OR WHATEVER YOU DO
From orwhateveryoudo.com
Estimated Reading Time 2 mins
- Preheat oven to 350. Spray a 9x13" non-stick baking pan well with baking spray. If it isn't a pan in really good shape, I highly recommend lining the pan with non-stick foil or parchment and then spraying.
- Place the butter and chocolate in a microwave safe dish and microwave at 50% for 1 minute. Stir, and continue to heat in 30 second bursts at 50%, stirring between sessions, until melted.
- In a separate bowl, whisk together the sugar, eggs, and vanilla. Mix the egg mixture into the chocolate mixture until combined. Add flour and stir until combined.
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- Use a food processor or food chopper to crush the cookies into crumbs. Optionally, you can place the cookies in a large ziptop bag and crush them using a meat mallet or rolling pin. Reserve 1 cup of the crumbs for the topping and set aside.
- In a large bowl, combine the crushed cookies with the melted butter and salt. Stir to combine, ensuring the cookie crumbs are well coated. Pour the mixture evenly into a 9x-13-inch baking dish and firmly press to create the crust. I like to use the bottom of a 1/2-cup dry measuring cup for this. Set aside.
- Use a mixer to combine the cream cheese and sugar until smooth and well blended. Gradually add the whipped topping and mix after each addition - being sure to scrape down the sides of the bowl. Add the vanilla and mix well.
- Spread the mixture evenly over the crust. Pour the caramel sauce over the top of the cheesecake filling and then sprinkle the reserved 1 cup of cookie crumbs over the top. Cover and refigerate to allow the cheesecake to set. Slice and serve.
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