Caramel Creams (NC) Recipe

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

7 and 1/2 teaspoons butter (no substitutes)
1 and 1/2 cups confectioner’s sugar
1/2 teaspoon vanilla
2 to 3 tablespoons 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 in a preheated 350-degree oven 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 confectioner’s 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.