Butterscotch Pecan Ravioli Cookie

I was going through some recipes that I hadn’t made for quite a while and came across a favorite of mine from a twenty year old Betty Crocker book.  This cookie had chocolate chips and walnuts as the ravioli filling and was brushed with honey.  Even though I enjoy these flavors, I wanted to tweak it up a bit by using butterscotch chips and pecans, then brushing it with maple syrup.  Let’s give it a try!

Ravioli Cookie Dough

  • 1 Cup Sugar
  • 1/2 Cup Crisco
  • 1/4 Cup Butter (softened)
  • 2 Eggs
  • 1 tsp Vanilla or Maple Extract
  • 2 1/2 Cup Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt

Let’s first toast the pecans.  Place 1 1/2 Cups of Pecans on a sheet pan or cookie tray and bake them at 350 degrees for 7-8 minutes. This brings out the flavor of the pecans, you will see such a difference in the taste by toasting them.  Let them cool.

Mix the sugar, Crisco, butter, eggs and vanilla or maple extract with the paddle attachment until well combined.  Mix the flour, baking soda and salt together and add to the batter on low speed.  Divide the dough into four equal size balls and wrap in saran wrap.  Put into the frig for a couple of hours.  If it is hot and humid, like it is in Pittsburgh, let them refrigerate a little longer.

Butterscotch & Pecan Filling

  • 1 1/2 Cup Toasted Pecans
  • 1 Cup Butterscotch Baking Chips

In your Cuisinart (food processor) grind the pecans until they are fine.  Take out 1/2 Cup, we will use this for sprinkling on top later.  With the remainder 1 Cup of pecans add the Butterscotch chips into the Cuisinart and give them a whirl until they come together.

Take out one ball of dough, unwrap and place on a well floured work table.  Roll out the dough into an approximate 12″ x 8″ rectangle, remember we aren’t looking for perfection here.  Cut the dough into eighths.  Then plop a teaspoon of filling towards the top of each rectangle.  This is so we can flip the dough over to make our ravioli shape.

Flip the bottom part of each ravioli over and seal the edges well with a floured fork.  I went over the edges twice to make sure they were sealed.

Using a spatula place them on an ungreased baking sheet.  They don’t spread at all when they bake.  Bake 400 degree oven, for 10 minutes.  They will be lightly golden.

When they come out of the oven brush them liberally with some good maple syrup (like Log Cabin) then sprinkle them with the reserved finely chopped pecans.

Repeat procedure with the remaining dough balls.  The reasoning behind making one tray at a time is because this is a soft dough, so it is much easier to handle straight from the refrigerator.

I love the combination of butterscotch and pecans.  The maple syrup pulls these flavors together.  Now go get yourself some English Toffee cappuccino to dip these lovely raviolis into, ummm……. ready for the second dunk!

3 thoughts on “Butterscotch Pecan Ravioli Cookie

  1. aww come on sis your killing me…..they would ship quite well to Erie PA…..you go Pastry Jane, have not had one item I did not enjoy looking at, well really licking my computer screen…..:)

  2. this looks so good!! wonderful flavours 🙂
    i tried making sweet ravioli one time but it didn’t work out at all – i must try this one!!

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