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Caramel Creams Recipe

Photo by: Taste of Home

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These cookies are delicious plain, but I like to make them into sandwich cookies with the brown butter filling. In a pinch, you can use a can of frosting.

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18 Servings
Prep: 20 min. + chilling Bake: 15 min./batch + cooling

Ingredients

1 cup butter, softened
2/3 cup packed brown sugar
2 egg yolks
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/3 cup finely chopped pecans
1/4 teaspoon salt
FILLING:
2 tablespoons plus 1-1/2 teaspoons butter
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons heavy whipping cream

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, pecans and salt; gradually add to the creamed mixture and beat well. Shape into two 10-in. rolls; wrap each in plastic wrap. Refrigerate for 1-2 hours.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 11-13 minutes or until golden brown. Remove to wire racks to cool.
For filling, in a small saucepan, cook butter over medium heat until golden brown. Pour into a large bowl, beat in the confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottom of half of the cookies; top with remaining cookies. Yield: about 3 dozen.

Nutrition Facts: 1 serving (2 each) equals 264 calories, 15 g fat (8 g saturated fat), 57 mg cholesterol, 157 mg sodium, 32 g carbohydrate, 1 g fiber, 2 g protein.

Caramel Creams published in Best of Country Cookies , p97

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Ingredients