Jeweled Pyramids
By America's Test KitchenPublished on October 6, 2014
Time
1 hour, plus 40 minutes cooling
Yield
Makes 24 cookies
Ingredients
2 ½ cups (12 ½ ounces/354 grams) all-purpose flour 2 ½ cups (10 ounces/283 grams) pecans, chopped fine16 tablespoons unsalted butter, cut into small pieces and chilled½ cup packed (3 ½ ounces/99 grams) light brown sugar 2 teaspoons vanilla extract ¼ teaspoon salt 26 Kraft caramels ¼ cup milk
Before You Begin
If you’re unable to find Kraft caramels, any soft caramel candy may be substituted.
Instructions
- Adjust oven rack to upper-middle and lower-middle positions and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Pulse flour, 1 cup pecans, butter, sugar, vanilla, and salt in food processor until combined and dough holds its shape when squeezed together, about 20 pulses. Transfer to counter and press together to form cohesive dough.
- Divide dough into 24 balls, form each into pyramid shape, and space evenly on prepared sheets (12 cookies per sheet). Bake until cookies are light golden, 20 to 25 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack and let cool completely. (Do not discard parchment on baking sheets.)
- Microwave caramels and milk in bowl, stirring occasionally, until melted and smooth, about 3 minutes. Place remaining 1 1/2 cups pecans in shallow dish. Dip point of each pyramid in caramel to coat, then lightly press into pecans. Return to sheets and let cookies set for at least 20 minutes before serving.
Time
1 hour, plus 40 minutes coolingYield
Makes 24 cookiesIngredients
2 ½ cups (12 ½ ounces/354 grams) all-purpose flour
2 ½ cups (10 ounces/283 grams) pecans, chopped fine
16 tablespoons unsalted butter, cut into small pieces and chilled
½ cup packed (3 ½ ounces/99 grams) light brown sugar
2 teaspoons vanilla extract
¼ teaspoon salt
26 Kraft caramels
¼ cup milk
Test Kitchen Techniques
Ingredients
2 ½ cups (12 ½ ounces/354 grams) all-purpose flour
2 ½ cups (10 ounces/283 grams) pecans, chopped fine
16 tablespoons unsalted butter, cut into small pieces and chilled
½ cup packed (3 ½ ounces/99 grams) light brown sugar
2 teaspoons vanilla extract
¼ teaspoon salt
26 Kraft caramels
¼ cup milk
Test Kitchen Techniques
Ingredients
2 ½ cups (12 ½ ounces/354 grams) all-purpose flour
2 ½ cups (10 ounces/283 grams) pecans, chopped fine
16 tablespoons unsalted butter, cut into small pieces and chilled
½ cup packed (3 ½ ounces/99 grams) light brown sugar
2 teaspoons vanilla extract
¼ teaspoon salt
26 Kraft caramels
¼ cup milk
Test Kitchen Techniques
Why This Recipe Works
Ground pecans incorporated into the dough give these cookies extra nutty flavor and a more rich texture. We use caramel candies melted with milk in order to avoid having to make a homemade caramel sauce. Rolling them into uniform balls of dough and then pinching them, by hand, into a pyramid shape gives them a more impressive appearance.
Before You Begin
If you’re unable to find Kraft caramels, any soft caramel candy may be substituted.
Instructions
- Adjust oven rack to upper-middle and lower-middle positions and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Pulse flour, 1 cup pecans, butter, sugar, vanilla, and salt in food processor until combined and dough holds its shape when squeezed together, about 20 pulses. Transfer to counter and press together to form cohesive dough.
- Divide dough into 24 balls, form each into pyramid shape, and space evenly on prepared sheets (12 cookies per sheet). Bake until cookies are light golden, 20 to 25 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack and let cool completely. (Do not discard parchment on baking sheets.)
- Microwave caramels and milk in bowl, stirring occasionally, until melted and smooth, about 3 minutes. Place remaining 1 1/2 cups pecans in shallow dish. Dip point of each pyramid in caramel to coat, then lightly press into pecans. Return to sheets and let cookies set for at least 20 minutes before serving.
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