Caramel Cream Cookies

  • Yield: servings


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