Caramel Creams

• 1 cup softened butter (no substitutes)
• 1/3 cup finely chopped pecans
• ¾ tbsp salt
• 2/3 cup packed brown sugar
• 2 egg yolks
• ½ tsp vanilla
• 2½ cups flour

Filling

• 2 tbsp plus 1½ tsp butter (no substitute)
• 1½ cups powdered sugar
• ½ tsp vanilla
• 2 to 3 tbsp whipping cream

In a mixing bowl, cream butter and brown sugar. Beat in egg yolks and vanilla. Combine flour, pecans, and salt. Gradually add in warmed mixture. Shape into 2 10-inch roles. Wrap each in plastic wrap and refrigerate 1-2 hours. Unwrap and slice into ¼ inch rounds. Place 2 inches apart on an ungreased baking sheet. Bake at 350 11-12 minutes or until golden brown. Remove to wire racks. Filling Put butter in saucepan and heat over medium heat. Add powdered sugar, vanilla, and enough cream to make spreading consistency. Spread on bottom half of cookie. Flip with remaining cookie. Makes about three dozen.