Receta Salted Caramel Pecan Cookies {Cooking With Kids}
Did I ever mention that I'm a children's culinary instructor? If I haven't, well then you know now.
If it's one thing I have learned so far on this journey is that any recipe can basically serve as a learning lesson for kids. Are you planning on cooking rice? Teach them how to properly sift the grains in water to clean them out before cooking. Do you have to cut up a whole chicken? Teach them about food safety and why it's important to prevent cross contamination. When it comes to food, the teachable moments are wide open for them.
The children I teach are, hands down, some of the most energetic and creative individuals I have ever met (not counting my two children, of course). They have taught me the value of taking a recipe and turning it into something completely different. Pancakes were on the agenda a few months ago and my older group decided they were tired of the regular, ho-hum circle filled ones, so they convinced me to try to make pancake art. It didn't turn out well, of course, since it was our first time, however, they taught me to think outside the box. That, in itself, is a wonderful life lesson that I think we all could use from time to time.
I made this recipe for the first time this past weekend and couldn't believe the illustrative tasks that I kept pointing out to myself. Making a mental note to incorporate this recipe into one of my cooking classes has been registered. I firmly believe that the children will enjoy making these cookies. Rolling sugar cookie dough into little balls, having them take a bath in a bowl of sugar, pressing your thumbs inside each ball to make indentions, then filling these indentions with melted chocolate and salted caramel after baking?? What's seriously not to love??
(makes 24 cookies)
Ingredients:
- For the Shortbread Layer:
- 2/3 cup unsalted butter, softened
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 and 1/2 cups of all-purpose flour
- For the Caramel Filling:
- 14 wrapped caramel candies
- 3 tablespoons heavy whipping cream
- A pinch of salt
- 3-4 tablespoons of chopped pecans, toasted (optional)
- For the Chocolate Drizzle:
- 1 tablespoon of vegetable oil
Directions:
For the Shortbread Layer:
1. In a stand mixer, add unsalted butter, 1/2 cup of the sugar, egg yolks, and vanilla extract.
2. Beat on medium speed until light and creamy.
3. Add half of the flour and beat on low until just combined.
4. Add the rest of the flour and repeat until all the ingredients are combined.
5. Place dough in a plastic ziplock bag and refrigerate for at least an hour.
6. Preheat oven to 375 degrees.
7. Roll and measure dough into 1-inch balls.
8. Place the last half of the sugar into a small bowl. Roll each dough ball in the sugar.
9. Place the sugared balls on a baking sheet lined with parchment paper.
10. Make indentions in the center of each ball with your thumb.
11. Bake for 7-10 minutes or until edges begin to brown.
12. Let the balls cool for 2 minutes and repeat the indention process if necessary.
For the Caramel Filling:
1. Melt the caramel and heavy whipping cream in the microwave on high for 30 second intervals. After each interval, stir until fully melted.
2. Add the pinch of salt and stir.
3. Add the chopped pecans if desired and stir.
4. Using a regular spoon, fill each indention of the cookie with the caramel.
For the Chocolate Drizzle:
1. In a small bowl, pour vegetable oil over the chopped chocolate. Melt the chocolate in the microwave on high for 30 second intervals. After each interval, stir until full melted.
2. Using a regular spoon, drizzle the chocolate onto the tops of the caramel.
Place cookies in the refrigerator to harden up the chocolate and caramel.
Disclosure: This is a sponsored post. I was lucky enough to receive monetary and product compensation from Imperial Sugar and Lindt. All opinions expressed are my own.