Caramel Pecan Shortbread Cookies
What could be better than two pecan shortbread cookies with caramel sandwiched in between?
Ingredients
Cookies
- 1/2 cup sugar
- 1/4 tsp salt
- 2/3 cup pecan pieces
- 1 cup butter, softened and cubed
- 2 tsp vanilla
- 2 cups flour
Quick caramel filling
- 24 unwrapped vanilla caramels
- 1/4 cup whipping cream
Instructions
- In a food processor, combine sugar an salt until fine and powdery. Add pecans and process until finely ground.
- Add butter and vanilla. Process with on/off pulses until butter is smooth. Add flour and process until a soft dough begins to form around the blade.
- Remove dough and knead briefly on a floured countertop. Wrap dough in plastic wrap and refrigerate for 2 hours.
- Preheat oven to 350 degrees. Roll portions of dough to 1/4 inch thickness. Using an 2 inch cookie cutter, cut rounds. Place cookies on ungreased cookie sheets. Bake for 10-12 minutes until edges are golden. Cool on wire rack.
- In a small saucepan, combine unwrapped caramels and whipping cream. Cook and stir over medium-low heat until melted and smooth.
- Spread caramel filling onto the bottom sides of half of the cookies. Top with the remaining cookies to make sandwiches. Store in an airtight container for up to 3 days or freeze unassembled cookies for up to 3 months.
Notes
- As a time saver, a can of dulce de leche works just as well as melting caramels.