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1/2
cup sugar
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1/2
teaspoon flakey sea salt or a rounded 1/4 tsp. fine salt
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2/3
cup pecan pieces
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16
tablespoons (8 oz.) unsalted butter, slightly softened
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2
teaspoons pure vanilla extract
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2
cups unbleached all-purpose flour
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1
Recipe Shortcut Caramel Filling (recipe below)
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6
ounces white chocolate baking squares with cocoa butter or white baking pieces
1. Pulse sugar and salt in the dry bowl of a food processor until fine and powdery. Add pecans; and pulse until finely ground. Add butter in large chunks and the vanilla. Pulse until the butter is smooth. Add flour; pulse until soft dough begins to form around the blade. Transfer to bowl; knead briefly to evenly mix.
2. Form a rectangular log about 12 inches long and 2-1/2x 1-1/2- inches. Wrap in waxed paper. Refrigerate at least 2 hours, or overnight.
3. Position rack in center of oven. Preheat to 350 degrees F. Cut log into slices less than 1/4 inch thick. Place at least one inch apart on an ungreased baking sheet. Bake 10 to 12 minutes or until edges are golden brown, rotating pan from front to back about halfway through baking. cool on pan for 1 to 2 minutes. using a metal spatula, transfer to cooling rack. Cool completely before filling or storing. Store unfilled cookies up to 5 days in airtight container.
4. To assemble, carefully sandwich the tender cookies with a generous dab of the Shortcut Caramel Filling. In a microwave-safe, 2-cup glass measuring cup place white chocolate. Microwave on 100 percent power (high) for 1 to 1-1/2 minutes or until melted, stirring every 30 seconds.
5. Dip ends of sandwiches into melted chocolate as desired. Place on waxed paper-lined baking sheet until set. Makes 25 sandwich cookies.
Yield: about 3/4 cup
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24
purchased caramels
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1/4
cup whipping cream
Shortcut Caramel Filling: In a small saucepan combine caramels and whipping cream; cook and stir over low heat until just melted. Makes about 3/4 cup.
- Calories 221,
- Protein (gm) 3,
- Carbohydrate (gm) 22,
- Fat, total (gm) 13,
- Cholesterol (mg) 25,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 14,
- Vitamin A (IU) 243,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 81,
- Potassium (mg) 103,
- Calcium (DV %) 61,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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Just finished these! So, so good! Thanks for the great recipe. I'll be adding it to my permanent list of must-bake cookies for Christmas!
12/21/2011 06:44:53 PM Report AbuseThese cookies are a lot of work ... but worth it! Just the pecan shortbread cookies are excellent alone; then when you add the caramel and chocolate ... wow! I doubled the recipe for a Christmas cookie exchange and now I'm wishing I could keep them all. I too just used a mixer and mini choppper to break down the pecans rather than a food processor. I these cookies are better if you cut them thinner (like the 1/4 inch thick recommended).
12/3/2010 08:27:01 AM Report AbuseThese are my new Christmas cookies! DELICIOUS! I used chocolate chips to dip in and were fantastic. Everyone loved them. Easy, I did not use a food processor, just the mixer. Easy recipe and worth the time and effort! A must make!
10/19/2010 11:41:25 AM Report Abuse