Caramel Creams Recipe

4.5 14 16
Caramel Creams Recipe
Caramel Creams Recipe photo by Taste of Home
Publisher Photo

Caramel Creams Recipe

Read Reviews
4.5 14 16
Publisher Photo
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. —Barbara Youngers, Kingman, Kansas
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 2/3 cup packed brown sugar
  • 2 large 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

Cream butter and brown sugar until light and fluffy. Beat in egg yolks and vanilla. In another bowl, whisk flour, pecans and salt; gradually add to the creamed mixture and beat well. Shape into two 10-in. rolls; wrap each in plastic. Refrigerate for 1-2 hours.
Preheat oven to 350°. Unwrap rolls and cut crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 11-13 minutes. Remove to wire racks to cool.
For filling, melt butter in a small saucepan over medium heat until golden brown. Pour into a large bowl; beat in confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottoms of half of the cookies; cover with remaining cookies. Yield: about 3 dozen.
Originally published as Caramel Creams in Best of Country Cookies 1999, p97

Nutritional Facts

1 sandwich cookie: 132 calories, 7g fat (4g saturated fat), 27mg cholesterol, 65mg sodium, 16g carbohydrate (9g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 2/3 cup packed brown sugar
  • 2 large 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
  1. Cream butter and brown sugar until light and fluffy. Beat in egg yolks and vanilla. In another bowl, whisk flour, pecans and salt; gradually add to the creamed mixture and beat well. Shape into two 10-in. rolls; wrap each in plastic. Refrigerate for 1-2 hours.
  2. Preheat oven to 350°. Unwrap rolls and cut crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 11-13 minutes. Remove to wire racks to cool.
  3. For filling, melt butter in a small saucepan over medium heat until golden brown. Pour into a large bowl; beat in confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottoms of half of the cookies; cover with remaining cookies. Yield: about 3 dozen.
Originally published as Caramel Creams in Best of Country Cookies 1999, p97

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Reviews forCaramel Creams

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MY REVIEW
oksana_n User ID: 6260908 44796
Reviewed Nov. 3, 2013 Edited Nov. 6, 2013

"Love this recipe as is but to add variety 2nd time I made it I used touch of nut meg, used 1/3 cup pecans, 1/3 walnuts and 1/3 almonds. Also after arranging them on a baking sheet I pressed center of each and add drop of cherry preserve, then baked as instructed (did not make a caramel filling). Everyone who tried it asked for more - thank you for this wonderful and super easy to make recipe"

MY REVIEW
mamaha24 User ID: 6114261 87345
Reviewed Oct. 22, 2013

"Yum! These are heavenly! The pecan shortbread cookies have a buttery, nutty flavor. The browned butter frosting is a nice complement. I added a couple of drops of maple extract to the frosting too, which was delicious. To spikeg007: I removed the first batch of cookies from the baking pan almost right away. With the second batch, I took the pan out of the oven but got busy and let them sit until they were mostly cooled. I had trouble with those crumbling as I removed them from the pan. My recommendations: cut them slightly larger than 1/4" thick, be very careful not to overbake, and move to a wire rack to cool while they are still warm and pliable. As for the tasting "like crap," I guess I can't help you much because I think these are VERY good :) I cut my cookies a little thicker than the recipe recommended and ended up with approximately 24 sandwiches (trying to account for the ones I ate during the assembly process :)"

MY REVIEW
Htpepper User ID: 2050780 41690
Reviewed Oct. 22, 2013

"definitely not caramel, but definitely tasty!!"

MY REVIEW
ssbuxton User ID: 7353052 80053
Reviewed Oct. 22, 2013

"Excellent cookie. Thank you. The rudeness of some other reviews is very disappointing."

MY REVIEW
Kbram User ID: 6962866 80784
Reviewed Oct. 20, 2013

"Delicious cookie. It is now in my husbands top three favorite. easy to make, frost, and assemble."

MY REVIEW
spikeg007 User ID: 4180436 31889
Reviewed Oct. 20, 2013

"I must have done something wrong. My cookies turned into crumbs as soon as they were touched and taste like crap. I didn't use the filling because the cookies did not stay in one piece long enough to put the filling on them. I'm sure I followed the directions. If anyone has a suggestion as to what went wrong I'm all ears."

MY REVIEW
ske40 User ID: 6094506 80052
Reviewed Oct. 14, 2013

"In no way are these "caramel." The filling is made from "browned butter" not caramelized sugar. Confectioner's sugar is also not an ingredient in the making of caramel. You can put a name on anything - doesn't necessarily make it that!!"

MY REVIEW
doylescott User ID: 7230721 31885
Reviewed Oct. 14, 2013

"these cookies should be outlowed. they did not last 15min. thank you tast of home. loved them. will make more next time. [email protected];com"

MY REVIEW
dovecanyon User ID: 6559068 62099
Reviewed Oct. 14, 2013

"To Iva_83 : caramel is made of sugar, brown sugar, butter & cream (google 'caramel recipe'), so the balance of ingredients in these excellent cookies gives them the caramel flavor. I don't use the filling, as they are perfect alone with a glass of milk or cup of tea/coffee. Everyone who tastes them, loves them. Any finely chopped nuts will work, as will toffee-bits."

MY REVIEW
Iva_83 User ID: 6620182 102117
Reviewed Oct. 14, 2013

"Why are they called caramel creams when they don't contain caramel?"

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