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Caramel Creams Recipe

Caramel Creams Recipe

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
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch + cooling YIELD:18 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.