Ingredients Jump to Instructions ↓

  1. 1/2 cup sugar

  2. 1/2 tsp. flakey sea salt or a rounded

  3. 1/4 tsp. fine salt

  4. 2/3 cup pecan pieces

  5. 16 Tbsp. (8 oz.) unsalted butter, slightly softened

  6. 2 tsp. pure vanilla extract

  7. 2 cups unbleached all-purpose flour

  8. 1 recipe Shortcut Caramel Filling (recipe below)

  9. 6 oz. white chocolate baking squares with cocoa butter or white baking pieces

Instructions Jump to Ingredients ↑

  1. Directions 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 the 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. Shortcut Caramel Filling: In a small saucepan combine 24 purchased caramels and 1/4 cup whipping cream; cook and stir over low heat until just melted.


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