Posted 2/26/2013 1:28:20 PM
I made these cookies last night to take to a special event; they are very attractive cookies and I know they will stand out among the others on the cookie platter. The dough looked like it was going to be crumbly but I continued to mix it in my stand mixer and eventually the dough came together very nicely. I was working with very soft butter which might have helped with the dough not being crumbly. Getting the caramel onto the cookie edges was somewhat difficult. Dipping didn't work at all so I used an offset spatula to trowel it on. As the caramel cooled it wouldn't stick to the cookies, so I ended up reheating it several times which was time consuming. Next time I think I will dip the sides in chocolate, and drizzle with the caramel as I think the chocolate would be easier to work with. I like the idea of using caramel dip, but I worry it wouldn't harden enough to be able to transport the cookies without ruining the look of the pecans on the edges. The cookies as a whole are tasty, with the flavors of chocolate, pecans, and caramel blending nicely. Unfortunately, the shortbread itself is bland. Using a better shortbread will take these cookies up a notch into the "exceptional" range.