Best 4 Glazed Caramel Apple Pecan Pinwheel Cookies Just A Pinch Recipes

GLAZED CARAMEL APPLE PECAN PINWHEEL COOKIES | JUST A PINCH

Steps:

• 1. In a large bowl, break cookie dough into pieces. Sprinkle cinnamon over cookie dough.
• 2. Using hands, work cinnamon into cookie dough for 1 minute or until blended.
• 3. Reshape cinnamon-flavored cookie dough into a cylinder form; cover in plastic wrap and chill in the freezer for 15 minutes to chill quickly.
• 4. Meanwhile, prepare the filling. Melt butter in a large non-stick skillet over medium heat.
• 5. Stir brown sugar, apple pie spice, chopped apples, and chopped pecans into melted butter. Cook for 1 1/2 to 2 minutes, or until mixture is blended and apples are tender, stirring occasionally.
• 6. Remove apple pecan filling mixture from heat and let cool 12 to 15 minutes.
• 7. Spread a 15-inch large sheet of wax paper onto a large work surface. Dust paper and rolling pin lightly with flour.
• 8. Roll chilled cinnamon flavored cookie dough on flour dusted paper to form a 10x7 inch rectangle.
• 9. Spoon and spread cooled apple pecan filling over dough rectangle, to within 1/2 inch of edges.
• 10. Using paper to guide, beginning with a long side, carefully roll up the cookie dough and filling, using the wax paper to lift and guide the roll.
• 11. Wrap in wax paper or plastic wrap. Chill for 1 to 2 hours in refrigerator.
• 12. Heat oven to 375 degrees F. Cut and spread two sheets of parchment paper over 2 large baking sheet or cookie sheet pans; set aside.
• 13. Spread an additional 15-inch sheet of wax paper onto a large work surface and dust lightly with flour.
• 14. Cut chilled cookie filled roll into 1/4-inch slices to form 18 pinwheel sliced cookies.
• 15. Place slices onto prepared baking sheet pans at least 2-inches apart.
• 16. Bake for 8 to 10 minutes, or until lightly browned and edges are firm. Cool on baking sheet pans over cooling racks for 15 minutes.
• 17. Meanwhile, prepare caramel glaze. In a medium bowl, stir powdered sugar, caramel topping, and milk together for 1 minute or until blended and creamy.
• 18. Drizzle or spread a little caramel glaze evenly over each cookie. With a flat spatula, carefully place cookies onto a serving plate and serve. Serves 18 cookies. Store any leftover cookies in an airtight container.

CARAMEL APPLE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugars and salt until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Stir in chips., Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Bake until set, 10-12 minutes. Immediately insert a round toothpick in center of each cookie. Remove to wire racks to cool completely., In a small saucepan, combine caramels and water. Cook and stir over medium-low heat until smooth. Holding a cookie by the toothpick, dip cookie in caramel mixture, turning to coat. Allow excess to drip off. Immediately dip the bottom and sides in pecans., Place on waxed paper. Repeat with remaining cookies, caramel mixture and pecans. Let stand until set.

GLAZED APPLE COOKIES

Steps:

• Beat shortening and brown sugar together until light and fluffy. Beat in egg and blend thoroughly.
• Stir together flour, baking soda, salt, cinnamon, cloves and nutmeg.
• Stir half the dry ingredients into creamed mixture. Stir in nuts, apple and raisins, then stir in remaining half of dry ingredients and milk. Mix well.
• Drop from tablespoon 1 1/2 inches apart onto lightly greased baking sheet. Bake in a preheated 400 degree oven for 10-12 minutes. Remove cookies to racks and while still warm, spread with glaze.
• To make Glaze: Combine powdered sugar, butter, vanilla and enough cream to make glaze of spreading consistency. Beat until smooth. Spread on warm cookies.

CARAMEL APPLE CAKE AND GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup fluted tube baking pan (such as a Bundt® pan).
• Combine white sugar and vegetable oil in the bowl of a stand mixer with a paddle attachment; beat in eggs and stir in vanilla extract.
• Combine flour, baking soda, nutmeg, cinnamon, and salt in a bowl. Stir flour mixture into egg mixture until just blended. Stir in apples and pecans by hand to form a very heavy batter. Pour into the prepared pan.
• Bake in the preheated oven until golden brown, about 1 hour and 10 minutes. Remove from the oven and leave cake in the pan.
• Combine butter, brown sugar, milk, and 1 teaspoon vanilla extract in a small saucepan over medium heat. Bring to a boil and cook until a thickened glaze is formed, about 1 minute.
• Pull the cake away from the sides of the pan with a fork. Pour glaze onto the cake immediately. Let cake cool in pan, about 10 minutes.