25 Days of Christmas Cookies: Caramel Creams

Just to put it all out there-the frosting in these sandwich cookies totally makes the cookie.

I debate, every time I make these, whether or not to make a double batch of the filling just to eat it.  Plain.  By the spoonful.  I'll never say which side of me wins: the rational side or the sweet tooth.

Same magazine, different drill.  I wonder if you can even get this magazine anymore.  I feel like I won the lotto when I decided to purchase it on a whim from the tempting section of the checkout aisle.  Much love to Taste of Home and all of their dear contributors.

Caramel Creams

1 cup butter, softened

2/3 cup packed brown sugar

2 egg yolks

1/2 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1/3 cup finely chopped pecans

1/4 teaspoon salt

Filling

3 tablespoons butter

1 1/2 cups confectioners' sugar

1/2 teaspoon vanilla extract

2 to 3 tablespoons heavy whipping cream

In a large bowl, cream the butter and brown sugar until light and fluffy.  Beat in egg yolks and vanilla.  Combine the flour, salt, and pecans; gradually add to butter mixture.  Mix well.  Shape into logs with 2 inch diameter.  Wrap each log in plastic wrap and refrigerate for 1-2 hours.

When logs are firm, cut into 1/4-inch slices.  Place two inches apart on ungreased baking sheets.  Bake at 350 degrees for 11-13 minutes.

For filling, cook the butter in a small saucepan until it's golden brown in color.  Pour into large bowl and add the sugar and vanilla.  Pour in enough cream to achieve spreading consistency.  Spread on the bottom of half of the cookies.  Top with remaining cookies.