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Caramel Creams

 Caramel Creams
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
18 ServingsPrep: 20 min. + chilling Bake: 15 min./batch + cooling


  • 1 cup butter, softened
  • 2/3 cup packed brown sugar
  • 2 egg yolks
  • 1/2 teaspoon McCormick® Pure 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 McCormick® Pure 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 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.

2 of 2

Caramel Creams (continued)

Directions (continued)

  • 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.
Nutritional 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.