Caramel Cream Cookies

Posted on

Even if the original recipe said to ‘sandwich’ these cookies as in the photo above and below, I prefer them left ‘single’ (as stated at the bottom)– I also think they’re good enough without any icing, period.

Although I don’t have the foggiest idea about where this recipe came from, I first made these cookies in the early 70’s.  They are a delicate tasting kind of butter cookie with the brown sugar adding the caramel flavor.


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

DIRECTIONS for the cookies:

  1. Cream butter and brown sugar in a mixing bowl for about 3 minutes.
  2. Beat in egg yolks and vanilla.
  3. Combine flour, salt and pecans.
  4. Gradually add dry ingredients to the creamed mixture and mix only until fully incorporated.
  5. Shape into two straight even-sized 10-inch rolls.
  6. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
  7. Unwrap and slice each roll into 1/4-inch-thick cookie circles.
  8. Bake on parchment paper-lined baking sheet in a preheated 350-degree panggangan for about 9-10 minutes, or until only slightly browned around their edges.
  9. Remove and cool on wire racks.


  • 7 and 1/2 teaspoons butter (no substitutions)
  • 1 and 1/2 cups sifted powdered sugar
  • 1/2 teaspoon vanilla
  • 2 to 3 tablespoons whipping cream

DIRECTIONS for the icing filling:

  1. Melt butter in a medium-size saucepan.
  2. Stir until only golden brown.  Quickly remove from heat.
  3. Add sifted powdered sugar, vanilla and just enough whipping cream to achieve spreading consistency.
  4. **Spread icing on only half of the cookies. Top with remaining half of cookies. Push the two halves together very lightly.
  5. Makes 25-30 sandwich-style cookies

*Again, these cookies DO NOT NEED a filling, and they do not need a frosting, period.  It’s my opinion that they will be LIKED in their ‘plain state’!

**My opinion:  Even better than putting these together as ‘sandwich-style cookies’ (if you choose to use the recommended filling/frosting, that is) would be to frost them individuallyThat keeps these from ‘going down two at a clip’!  (For this posting, I put them together as directed in the original recipe.)

Source Recipe:

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *