- 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
- 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
- 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. 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 bottoms of half of the cookies; top with remaining cookies. Yield: about 3 dozen.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Caramel Creams
"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"
"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 :)"
"definitely not caramel, but definitely tasty!!"
"Excellent cookie. Thank you. The rudeness of some other reviews is very disappointing."
"Delicious cookie. It is now in my husbands top three favorite. Easy to make, frost, and assemble."
"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."
"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!!"
"these cookies should be outlowed. they did not last 15min. thank you tast of home. loved them. will make more next time. doylescott57@yahoo;com"
"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."
"Why are they called caramel creams when they don't contain caramel?"