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Caramel Pecan Shortbread Recipe

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This recipe for Caramel Pecan Shortbread is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup butter, softened
3/4 c. powdered sugar
2 T. evaporated milk
1 tsp. vanilla extract
2 c. flour
1/4 tsp. salt

FILLING:
28 caramels
6 T. evaporated milk
2 T. butter
1/2 c. powdered' sugar
3/4 c. finely chopped pecans

ICING:
1 c. (6 oz.) semisweet chocolate chips
3 T. evaporated milk
2 T. butter
1/2 c. sugar
1/2 tsp. vanilla extract
Pecan halves
Directions:
Directions:
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut into 2x1-in. strips. Place 1 in. apart on greased baking sheets.
Bake at 325° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. For filling, combine caramels and milk in a large saucepan. Cook and stir over medium-low heat until caramels are melted and smooth. Remove from the heat; stir in the butter, sugar and pecans. Cool for 5 minutes. Spread 1 teaspoon over each cookie. For icing, in a microwave-safe bowl, melt chips and milk; stir until smooth. Stir in the butter, sugar and vanilla until smooth. Cool for 5 minutes. Spread 1 teaspoon icing on each cookie; top each with a pecan half. Let stand until set. Store in an airtight container.

 

 

 

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