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Wednesday, April 13, 2011

Pecan Caramel Shortbread Cookies

I'm not sure how it happened but shortbread is one of my favorite treats, ever! And why not - when done right it's buttery, flaky, melt in your mouth deliciousness. Plus, I love that shortbread can be 'dressed up' or 'dressed down' depending on the occasion; and just simple herb or nut swaps change the flavor with ease.

Today's shortbread cookies tout a lovely toasted pecan flavor which is not to be outdone by the soft, creamy, fluffy caramel filling. As if that isn't enough, each scrumptious sandwich is dipped into a lovely butterscotch, milk, dark or white chocolate - oh yum.

When you need a treat that will wow, these Pecan Caramel Shortbread Cookies will satisfy beyond belief. Take your shortbread to the next level with this Fat and Happy caramel filled cookie.

Tips and techniques: Make these gorgeous sandwich cookies small; the caramel filling and dipped chocolate with two layers of cookies is a lot to eat so the smaller the better. You can always eat two!

Chocolate-dipped, Caramel-filled Pecan Shortbread Cookies

Pecan Shortbread Cookies

3/4 cup powder sugar
1 tsp salt
1/3 cup pecans
1 cup chilled butter
2 tsp vanilla
2 cups flour

Pulse the powder sugar, salt and pecans lightly in a Cuisinart. Add in the butter, vanilla and flour, continue to pulse just until the dough comes together.

Wrap the dough in plastic wrap, shape as desired and place in the refrigerator for at least 1 hour.

Preheat the oven to 375 degrees. Remove the shortbread batter from the fridge and carefully slice into thin cookies and lay on a lightly greased cookie sheet. Try a test batch first of one or two to see how thin you prefer your cookies, this will help you test the timing needed as well.  My cookies took about 8-12 minutes, they should be just golden brown on the underside.  Allow the cookies to cool slightly on the cookie sheet before moving them to a cookie rack.

Sandwiching and Dipping the Cookies
Whipped caramel filling (recipe below)
2 cups melting chocolate

Once all the cookies are cooled and the caramel is whipped, melt the dipping chocolate; do this slowly over a double broiler. You can melt the chocolate in the microwave, but be very careful not to burn the chocolate. Only place in the microwave for 10 seconds at time and stir often.

Smooth 1-2 tablespoons of caramel filling between two cookies, this will depend on how big your cookie is. Set aside until all cookies are filled. Carefully dip one end of the filled cookie into the melted chocolate and shake off the extra.  Set the cookie on parchment paper until the chocolate hardens.

Fluffy Caramel Filling

1/2 cup butter
1/2 cup brown sugar
1/4 cup heavy whipping cream

Melt the butter over medium heat, add in the brown sugar and bring to a rolling boil. Stir as needed. Carefully pour in the heavy whipping cream and whisk quickly. Allow the caramel to boil for about 5 minutes. Remove from heat and cool.

Once the caramel has cooled, use a hand beater to whip the caramel until fluffy. Fill the cookies as directed in the recipe above.


  1. Oh my, what an appetizing batch of cookies. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your cookies up.

  2. I bet these would be really good with sea salt crystals in the whipped caramel filling.



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