Caramel Pecan Shortbread
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min./batch + cooling
YIELD: about 4 dozen.
My grandchildren look for Grandma's "candy bar cookies" every Christmas. I recommend doubling the recipe for these sweet treats because they go so fast. —Dorothy Buiter, Worth, Illinois
Ingredients
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3/4 cup butter, softened
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3/4 cup confectioners' sugar
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2 tablespoons evaporated milk
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1/4 teaspoon salt
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FILLING:
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28 caramels
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6 tablespoons evaporated milk
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2 tablespoons butter
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1/2 cup confectioners' sugar
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3/4 cup finely chopped pecans
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ICING:
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1 cup semisweet chocolate chips
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3 tablespoons evaporated milk
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2 tablespoons butter
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1/2 cup confectioners' sugar
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1/2 teaspoon vanilla extract
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Pecan halves
Directions
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1.
In a large bowl, cream butter and confectioners' sugar until light and fluffy, 3-4 minutes. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
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2.
On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut into 2x1-in. strips. Place 1 in. apart on greased baking sheets.
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3.
Bake at 325° for 12-14 minutes or until lightly browned. Remove to wire racks to cool completely.
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4.
For filling, combine the caramels and milk in a large saucepan. Cook and stir over medium-low heat until caramels are melted and smooth. Remove from the heat; stir in the butter, sugar and pecans. Cool for 5 minutes. Spread 1 teaspoon over each cookie.
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5.
For icing, in a microwave-safe bowl, melt chips and milk; stir until smooth. Stir in the butter, confectioners' sugar and vanilla until smooth. Cool for 5 minutes.
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6.
Spread 1 teaspoon icing on each cookie; top each with a pecan half. Let stand until set. Store in an airtight container.
Nutrition Facts
1 cookie: 126 calories, 7g fat (3g saturated fat), 12mg cholesterol, 61mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 1g protein.
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