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Caramel Creams With Stripes

Source of Recipe

Posted by Mary Ellen


Recipe Introduction

by Dale Lowder

List of Ingredients

Cookies:
1 cup margarine (or butter), room temperature (See Note)
2/3 cup brown sugar, divided use
2 egg yolks
1/2 teaspoon vanilla extract
2 to 2 1/2 cups all-purpose flour (See Note)
1/3 cup pecans, finely chopped
1/4 teaspoon salt
Filling:
2 tablespoons plus 1 1/2 teaspoons margarine (or butter)
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons whipping cream
Icing:
1/2 cup confectioners' sugar
2 to 3 teaspoons milk
1/4 teaspoons vanilla extract
1 ounce semisweet chocolate



Recipe

1. Make cookies: In a mixing bowl, cream margarine or butter and brown sugar. Beat in egg yolks and vanilla. In separate bowl, combine flour, pecans and salt; gradually add to creamed mixture. Pour batter into a bowl, form into a ball, cover and refrigerate 1 to 2 hours.

2. Preheat oven to 350 degrees. Place chilled dough on floured surface and roll out to a thickness of 1/8 to 1/4 inch. Cut into circles (about 2 inches in diameter) with a cookie cutter. Place on ungreased baking sheet. Bake 10 to 13 minutes or until golden brown. Place on wire racks to cool.

3. Make filling: Melt margarine or butter in a saucepan. Remove from heat; add confectioners' sugar, vanilla and enough whipping cream to achieve spreading consistency. Turn half of the cooled cookies bottom side up and spread with filling, then top with remaining cookies so that bottom sides touch the filling.

4. In a small mixing bowl, make icing: Combine confectioners' sugar, milk and vanilla; mix well. Drizzle over cookies.

5. In a microwaveable container, melt chocolate in microwave. Drizzle over cookies.

Note: Lowder said to use 2 cups flour in the cookie dough if using butter, or 21/2 cups flour if using margarine.
Makes about 2 dozen