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Caramel Frosted Brown Sugar Drops

November 19, 2014

It’s that time of year again, and nothing seems to say “the holidays” more than all of the delectable

 

desserts that seem to line every corner! Lucky for you, November’s Recipe of the Month is a decadent treat, created by our own Head Pastry Chef, Sarah.

 

This dessert can be easily made at home and is the perfect accompaniment to any holiday party!

 

 

Cookie:

2 3/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter

1 1/3 cups brown sugar

2 eggs

1 1/2 teaspoons vanilla extract

2/3 cups sour cream

1 cup pecan pieces

 

Pre-heat oven to 375 degrees.  Sift the flour, baking soda and salt.  Cream your butter and brown sugar in the bowl of an electric mixer.  Add eggs and vanilla and mix well.  Add half the sifted flour mixture, and mix just until incorporated.  Add the sour cream, mix slightly, then add the remaining flour mixture.  Mix until incorporated.  Add pecans.  Scoop cookies onto a baking sheet using either a scoop, or just drop from a spoon.  Flatten slightly, and bake for 9-12 minutes, or just until lightly tinged with brown at the edges and barely firm when pressed at the center.  Cool before frosting.

 

Frosting:

7 tablespoons butter

3/4 cups brown sugar

2 1/2 tablespoons hot water

1 tablespoon corn syrup

1 2/3 cups powdered sugar

1 1/4 teaspoons vanilla extract

 

Melt the butter in a saucepan.  Bring to a boil then reduce to a simmer and simmer gently, stirring occasionally, until it turns slightly golden, about 3 minutes.  Stir in the brown sugar and cook, stirring continuously, for one more minute.  Remove from heat.  Add hot water and corn syrup, stir until mixture is well blended and the sugar dissolves.  Add powdered sugar  and vanilla and stir vigorously until well blended and completely smooth.  Let the frosting sit, stirring occasionally, until it cools and stiffens enough to spread, about 2-4 minutes.  Spread on top of cooled cookies.

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