2010 Cookie Contest: Caramel Frosted Brown Sugar Drops

Submitted by Susan Fields

2 3/4 cups all purpose flour

1 tsp. baking soda

1/4 tsp. salt

1 cup unsalted butter

1 1/3 cup packed light brown sugar

2 large eggs

1 1/2 tsp. vanilla extract

1 cup or more chopped pecans

Caramel Frosting

7 Tbs. unsalted butter cut into chunks

3/4 cup packed light brown sugar

1 Tbs. light corn syrup

1 2/3 cups powered sugar sifted

1 1/4 tsp. vanilla extract

Mix and sift together the flour baking soda and salt and set aside. In a large bowl mix on medium speed beat together butter brown sugar until well blended and fluffy. Add eggs, vanilla and beat evenly. Lightly beat in 1/2 the flour mixture add the sour cream, beat until well blended. Stir in remaining flour mixture and pecans. Using a heaping spoon drop onto the baking sheets into even mounds. Using a greased hand pat down until flattened on top. Bake the cookies in the upper third of the oven for 9 to 12 minutes or until lightly tinged on edges let cool 1 to 2 minutes. Then transfer cookies to wire racks to completely cool. Bake at 350 degrees. Caramel Frosting. In a medium sauce pan melt butter over medium heat, bring to a boil and gently simmer, stirring occasionally until it smells strong and turns slightly brown, usually about 3 minutes. Stir in 2 1/2 tbs. hot water and the corn syrup until the mixture is well blended and the sugar dissolves. Vigorously stir in powered sugar and vanilla until well blended and smooth, set aside until it cools. Stirring occasionally until cool and gets stiff, about 2 to 4 minutes. Place the cookies on wax paper to spread frosting, sprinkle pecans on top. If frosting gets stiff put just enough hot water to make spreadable.