Name: Buttery Caramel Quicks
Cook time: 22 min
Ingredients: 1/3 cup butter or margarine; 1/3 cup firmly packed brown sugar; 1 tablespoon water; 2 cup all-purpose flour; 1/4 cup sugar; 2 1/2 teaspoon baking powder; 1 teaspoon salt; 2/3 cup milk; 1/3 cup firmly packed brown sugar; 1 teaspoon cinnamon; 1/3 cup pecans

Buttery Caramel Quicks

8 Comments

These cookies say it all in their name: Buttery Caramel Quicks are buttery, have caramel and are quick! What's not to love about this easy cookie recipe? Not to mention, they would make for a great Christmas dessert.

Cooking Time22 min

Ingredients

1/3 cup butter or margarine
1/3 cup firmly packed brown sugar
1 tablespoon water
2 cups all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup milk
1/3 cup firmly packed brown sugar
1 teaspoon cinnamon
1/3 cup pecans

Instructions

Preheat oven to 425 degrees F.
In 9-inch square pan, melt butter. Stir in 1/3 cup brown sugar and water. Set aside.
In large mixing bowl, combine flour, sugar, baking powder and salt. Add milk all at once, stirring just until dry ingredients are moistened. Add in the butter, brown sugar and water mixture.
Turn out onto well-floured surface. Roll out to a 12x10 inch rectangle.
Combine 1/3 cup brown sugar, cinnamon and pecans. Sprinkle over dough.
Roll up starting with 12-inch side. Cut into 1-inch slices; place cut-side down in prepared pan.
Bake at 425 degrees F for 18 to 22 minutes until golden brown. Turn out immediately. Serve hot.

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CreativityGoddess

Sep 24, 2012

Hi lorenson 5294468 - If your dough was too thin, we would suggest adding a bit more flour to the mixture. Several different variables can affect mixtures when baking, so you may need to modify the recipe depending on your experience. -Editors of RecipeLion

lorenson 5294468

Sep 21, 2012

My dough for this recipe was more like a batter. I ended up pouring it into the 9x9 pan, topping it with the remaining brown sugar, cinnamon and pecans and baking it at 350 F as for a coffee cake. Why was the "dough" so thin?

Master Editor

Dec 20, 2010

Hello mlhummy, I think there's just some simple confusion here. The melted butter, sugar and water that's set aside is just put aside temporarily. You then ADD that to your dry mix (flour, salt, baking soda, sugar) and mix together. Don't worry about anything left in the pan. You can spray the pan again with Pam if you want to ensure it doesn't stick. I think the confusion for you is with the topping. The topping is actually the remaining brown sugar, pecans and cinnamon. It was never that butter, sugar and water mixture. You sprinkle that brown sugar, pecans and cinnamon over the top to make the topping. Hopefully this helps, and sorry for the confusion. Thanks.

mlhummy

Dec 17, 2010

Hi. I guess I'm still not following. Step 2 says to add the first measure of brown sugar and the water to the melted butter that's in the pan. I thought this was the 'prepared pan' and what makes the caramel topping. The second measure of brown sugar gets mixed with the pecans and cinnamon in Step 5 and then rolled up in the dough in Step 6. So the butter/brown sugar/water mix is what gets poured out of the pan and into the dough in Step 3. Step 6 says to put cookies into prepared pan. Do you wash the pan and spray it with Pam or just leave the film of what was poured out? I feel really dumb here. Recipes usually aren't that confusing to me.

MsEditor

Dec 17, 2010

mlhummy: The butter should be poured into the dough. There is not a missing butter measurement. I believe all you need for the topping is the brown sugar, pecans and cinnamon. I hope this helps! Thanks! Blair, editor at RecipeLion.com

mlhummy

Dec 15, 2010

So you're saying to pour the melted butter mix out of the pan and into the dough?? Isn't this supposed to be in the pan for the caramel topping as the cookies bake? This is very confusing. Possibly there is another measure of butter in the ingredient list that was omitted. That would make more sense.

Julia L

Dec 02, 2010

Hi there! Thanks for the questions -- both are very good points! 1. I would add the melted butter mixture after the milk (I will add this in to the recipe). I would roll the dough out as if it were a shortbread cookie (thin but not so thin that you can see through the dough or has holes). Try the recipe and let us know if there should be further modifications. Thanks!

clrfast

Dec 01, 2010

This is somewhat frustrating. First, it does not tell you what to do with the melted butter mixture you've set aside. Second, it does not say how thin you should roll out the dough.