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Caramel Creams

By: Barbara Yongers

"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."

Rate/Review | Read Reviews (6)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 18 servings

Ingredients

1 cup butter (no substitutes), softened
2/3 cup packed brown sugar
2 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 1/2 tablespoons butter (no substitutes)
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 tablespoons whipped cream

Directions

In a mixing bowl, cream butter and brown sugar. Beat in egg yolks and vanilla. Combine flour, pecans and salt; gradually add to the creamed mixture. Shape into two 10-in. rolls; wrap each in plastic wrap. Refrigerate for 1-2 hours. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 11-13 minutes or until golden brown. Remove to wire racks to cool.
For filling, heat butter in a saucepan over medium heat until golden brown. Remove from the heat; add confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottom of half of the cookies; top with remaining cookies.