Caramel cream (Cookies)

 

                These cookies are delicious plain, but you would like to make them into sandwich cookies with the brown butter filling. In a pinch, you can use a can of frosting.

About 3 dozens

• 1 cup butter (no substitutes), softened
• 2/3 cup packed brown sugar
• 2 egg yolks
• ½ teaspoon vanilla extract
• 2½ cups all-purpose flour
• 1/3 cup finely chopped pecans
• ¼ teaspoon salt

Filling

• 2 tablespoons plus 1½ teaspoons butter (no substitutes)
• 1½ cups confectioners' sugar
• ½ teaspoon vanilla extract
• 2 to 3 tablespoons whipping cream

1. In a mixing bowl, cream butter and brown sugar ; beat in egg yolks and vanilla.
2. Combine flour, pecans and salt ; gradually add to the creamed mixture.
3. Shape into two 10-in. rolls ; wrap in plastic wrap ; refrigerate for 1-2 hours.
4. Unwrap and cut into ¼-in. slices ; place 2 in. apart on ungreased baking sheets.
5. Bake at 350F for 11-13 minutes or until golden brown ; remove to wire racks to cool.
6. For filling, heat butter in a saucepan over medium heat until golden brown.
7. Remove from the heat ; add confectioners' sugar, vanilla and enough cream to achieve spreading consistency.
8. Spread on the bottom of half of the cookies ; top with remaining cookies.

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