Caramel Cream Cookies

  • Yield servings

A cookie sandwich, filled with creamy goodness



1 cup butter, softened (no substitutes)
2/3 cup brown sugar, packed
2 egg yolks
1/2 teaspoon vanilla
2 1/2 cups flour
1/3 cup pecans, finely chopped
1/4 teaspoon salt
7 and 1/2 teaspoons butter
1 1/2 cups confectioner's sugar
1/2 teaspoon vanilla
2 to 3 tablespoons whipping cream


  1. Cream butter and brown sugar in mixing bowl.  Beat in egg yolks and vanilla.  Combine flour, salt and pecans.  Gradually add to the creamed mixture.  Shape into 2 10-inch rolls.  Wrap in plastic wrap and refrigerate for 2 hours.  Unwrap and slice each roll into 25-30 slices.  Bake in a preheated 350 degree oven on an ungreased cookie sheet for 11 to 13 minutes, or until golden.  Remove and cool on wire racks.
  2. For the filling: Melt the butter in  a medium saucepan.  Stir until golden brown.  Remove from heat.  Add confectioners’ sugar, vanilla and enough cream to achieve spreading consistency.  Spread on half of the cookies.  Top with the remaining half of the cookies.  Makes 25 to 30 sandwich style cookies.

Tip from Our Test Kitchen: When shaping the rolls before refrigerating, wrap the dough in plastic wrap before rolling.  This makes the dough easier to handle.  Adjust baking times to high altitude when necessary.

—Jo Anne Reid, Salisbury, North Carolina



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