Caramel Pudding Cookies Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| All purpose flour | 1/3 Cup(16 tbs) | |
| Baking soda | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Eggs | 2 | |
| Firmly packed brown sugar | 1/4 Cup(16 tbs) | |
| Sugar | 1/4 Cup(16 tbs) | |
| Milk | 2 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
| Pecans | 1 Cup(16 tbs), finely chopped | |
| Chocolate Frosting | ||
Directions
Melt butter and set aside to cool.
Sift flour, baking soda, and salt together; set aside.
Beat the eggs and sugars until thick and piled softly.
Blend in cooled butter, milk, and extract.
Add dry ingredients and blend in quickly.
Stir in the pecans.
Line 1 3/4 inch muffin-pan wells with paper baking cups or lightly grease only bottoms of wells.
Half fill with batter.
Bake at 375°F 10 to 12 minutes, or until tops of "cookies" spring back when lightly touched.
Immediately remove from muffin-pan wells and set on wire rack; cool completely.
Spread cooled "cookies" with Chocolate Frosting and sprinkle with pistachio nuts.
Sift flour, baking soda, and salt together; set aside.
Beat the eggs and sugars until thick and piled softly.
Blend in cooled butter, milk, and extract.
Add dry ingredients and blend in quickly.
Stir in the pecans.
Line 1 3/4 inch muffin-pan wells with paper baking cups or lightly grease only bottoms of wells.
Half fill with batter.
Bake at 375°F 10 to 12 minutes, or until tops of "cookies" spring back when lightly touched.
Immediately remove from muffin-pan wells and set on wire rack; cool completely.
Spread cooled "cookies" with Chocolate Frosting and sprinkle with pistachio nuts.
Chef
