Caramel Creams

caramel_creams_recipe
http://pgoarelish2.files.wordpress.com/2010/11/caramel_creams_recipe.jpg?w=97
  • Yield: 25 to 30 pieces

"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

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

Instructions

  1. 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.
  2. 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.

Follow

Get every new post delivered to your Inbox.

Join 302 other followers