CARAMEL CREAMS

Caramel Creams image

These cookies are delicious plain, but I like to make them into sandwich cookies with the brown butter filling. In a pinch, you can use a can of frosting. -Barbara Youngers, Kingman, Kansas

Provided by Taste of Home

Time 35m

Yield about 3 dozen.

Number Of Ingredients 12

Ingredients

1 cup butter, softened
2/3 cup packed brown sugar
2 large egg yolks
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/3 cup finely chopped pecans
1/4 teaspoon salt
FILLING:
2 tablespoons plus 1-1/2 teaspoons butter
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons heavy whipping cream

Steps:

Cream butter and brown sugar until light and fluffy. Beat in egg yolks and vanilla. In another bowl, whisk flour, pecans and salt; gradually add to the creamed mixture and beat well. Shape into two 10-in. rolls; wrap each in plastic. Refrigerate for 1-2 hours. , Preheat oven to 350°. Unwrap rolls and cut crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 11-13 minutes. Remove to wire racks to cool. , For filling, melt butter in a small saucepan over medium heat until golden brown. Pour into a large bowl; beat in confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottoms of half of the cookies; cover with remaining cookies.

Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 65mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.