You are here: Home » Recipes » Caramel Creams Caramel Creams Recipe by American Profile Yield 25 to 30 pieces PrintEmail "My family and friends all really like these caramel cream cookies and I have won a couple of baking contests with them. The cookies are good plain but delicious with the brown butter filling. I'm sure the readers will enjoy them, once they have tried them!" Ingredients 1 cup butter, softened (no substitutes)2/3 cup brown sugar, packed2 egg yolks1/2 teaspoon vanilla2 1/2 cups all-purpose flour1/3 cup pecans, finely chopped1/4 teaspoon saltFilling:7 1/2 teaspoons butter1 1/2 cups confectioner's sugar1/2 teaspoon vanilla extract2 to 3 tablespoons whipping cream Instructions Cream butter and brown sugar in a mixing bowl. Beat in egg yolks and vanilla. Combine flour, salt and pecans. Gradually add to the creamed mixture. Shape into two 10-inch rolls. Wrap in plastic wrap and refrigerate for 2 hours. Unwrap and slice each roll into 25 to 30 cookies. 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. For the filling: Melt butter in a medium-size saucepan. Stir until golden brown. Remove from heat. Add confectioner’s sugar, vanilla and enough whipping cream to achieve spreading consistency. Spread on half of the cookies. Top with remaining half of cookies. JoAnn Reid, Salisbury, N.C.