Shelly's Recipe

CARAMEL CREAMS

Category: Cookies

1 cup butter, softened (no substitutes)
2/3 cup brown sugar, packed
2 egg yolks
1/2 tsp vanilla
2 and 1/2 cups flour
1/3 cup pecans, finely chopped
1/4 tsp salt

Filling
7 and 1/2 tsp butter (no substitutes)
1 and 1/2 cups confectioners sugar
1/2 tsp vanilla
2 to 3 tbsp whipping cream

Cream butter and brown sugar in a mixing bowl. Beat in egg yolks and vanilla. Combine flour, salt and pecans. Gradually add to the creamed mixture. Shape into two 10 inch rolls. Wrap in plastic wrap and refrigerate for 2 hours. Unwrap and slice each roll into 25 to 30 cookies. Bake at 350 on an ungreased cookie sheet for 11 to 13 minutes, or until golden. Remove and cool on wire racks.

For the filling: Melt butter in a medium-size saucepan. Stir until golden brown. Remove from heat. Add confectioners sugar, vanilla and enough whipping cream to achieve spreading consistency. Spread on half of the cookies. Top with remaining half of cookies. Makes 25 to 30 sandwich-style cookies.