Caramel Pudding Cookies
|Sifted all purpose flour||1⁄3 Cup (5.33 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Pecans||1 Cup (16 tbs), finely chopped|
|Chocolate frosting||1 Tablespoon|
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 375Â°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.
Serving size: Complete recipe
Calories 2016 Calories from Fat 1229
% Daily Value*
Total Fat 144 g221.6%
Saturated Fat 35.7 g178.5%
Trans Fat 0 g
Cholesterol 522.7 mg174.2%
Sodium 1028 mg42.8%
Total Carbohydrates 168 g56%
Dietary Fiber 13.7 g55%
Sugars 121.7 g
Protein 30 g60.8%
Vitamin A 34.3% Vitamin C 2.4%
Calcium 24.4% Iron 42.8%
*Based on a 2000 Calorie diet