Caramel Creams

  • 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!"


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
7 1/2 teaspoons butter
1 1/2cups confectioner's sugar
1/2teaspoon vanilla extract
2 to 3tablespoons whipping cream


  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.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 190
  • Fat 11g
  • Saturated Fat 6g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3g
  • Cholesterol 40mg
  • Sodium 100mg
  • Potassium 30mg
  • Carbohydrate 23g
  • Fiber 0g
  • Sugars 13g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 4%