Caramel Pecan Shortbread Cookies
What could be better than two pecan shortbread cookies with caramel sandwiched in between?
Prep Time 2 hours hrs 20 minutes mins
Cook Time 10 minutes mins
Servings 30 cookies
Calories 142 kcal
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
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.
- As a time saver, a can of dulce de leche works just as well as melting caramels.