I’ve been wanting to try these–the caramel shortcut makes them pretty easy.
Ingredients
Cookies:
8 oz. Unsalted butter
2/3 cup (2 1/2 oz.) confectioner’s sugar
1 1/2 tsp. Salt
2 1/4 cups (10 oz) flour
Caramel filling:
22 small caramels (6 oz), used Kraft
3 Tbl. Heavy cream
1/3 cup finely chopped pecans, lightly toasted
Directions
Preheat oven to 350 degrees. Line cookie sheet with parchment.
In mixer, beat butter, sugar, vanilla and salt on medium speed until smooth, about 3 minutes. Add flour and mix on low speed until a soft dough forms, about 1 minute.
For each cookie scoop up about 2 tsp of dough and roll into a smooth ball. Arrange about 2″ apart on cookie sheet. Using back of 1/2 tsp, press down in middle of each mound to make a deep well. (Helps to lightly wet the tsp with warm water to avoid sticking).
Bake until tops look dry and edges are golden brown, about 15-20 min. Let cool.
Make caramel:
In small saucepan, combine unwrapped caramels and heavy cream. Set pan over low heat and melt until smooth, stirring occasionally (4-6 min).
Spoon warm caramel into cookies, filling just to rim. Sprinkle with nuts and lightly press into caramel.
Makes about 2 dozen.
