This is my interpretation of the Award Winning and Officially Designated Red Deer Cookie (Red Deer, Alberta, is my hometown). I have significantly changed the flat presentation by using the mini- muffin cups and garnishing with a pecan as well as inserting homemade caramel instead of a rolo chocolate. I have also doubled the nuts in the dough and toasted them.
Course
Cookie
Cuisine
Canadian
Prep Time2hours
Cook Time1hour
Total Time3hours
Servings80
AuthorValerie Lugonja
Ingredients
1cupbutter creamed
1cupwhite sugar
1cupbrown sugar
2eggs
2teaspoonsvanilla
1teaspoonsoda
2 1/2cupsflour
¾cupcocoa
1cuppecans, toasted and finely chopped
80rolo chocolates(10 packages)
80whole pecans
Sanding sugar or sparkling sugar(optional)
Instructions
Toast your pecans, first
Cream white butter and sugar together until fluffy; add brown sugar, and continue to cream until fluffy
Add two eggs, one at a time; continue to beat
Add vanilla
Sift together dry ingredients over wet ingredients, add finely chopped toasted nuts; combine well
Roll a ball of dough around each rolo chocolate or preferably around some homemade caramel; roll each ball in sparkly sanding sugar
Place in mini tart pan, and bake for 10-12 minutes at 350°F
Sit on cooling rack, still in pan for 7 minutes, losses edges gently, and flip pan to release cookies (They will be very soft, so wait 10 to 15 minutes to move them for final decorating step
"Glue" a pecan half onto each with a bit of icing sugar and water mixed together