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Recipe info
Category: Sweets & Desserts
Rating: 5.00
Contributor: richard
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Caramel Pecan Shortbread
3/4 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons evaporated milk
1 teaspoon Spice IslandŽ Pure Vanilla Extract
2 cups all-purpose flour
1/4 teaspoon salt

FILLING:
28 caramels
6 tablespoons evaporated milk
2 tablespoons butter
1/2 cup confectioners' sugar
3/4 cup finely chopped pecans

ICING:
1 cup (6 ounces) semisweet chocolate chips
3 tablespoons evaporated milk
2 tablespoons butter
1/2 cup confectioners' sugar
1/2 teaspoon Spice IslandŽ Pure Vanilla Extract
Pecan halves


1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla.

2. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.

3. On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut into 2-in. x 1-in. strips.

4. 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.

5. 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.

6. Spread 1 teaspoon over each cookie.

7. For icing, in a microwave, melt chips and milk; stir until smooth. Stir in the butter, sugar and vanilla.

7. Cool for 5 minutes. Spread 1 teaspoon icing on each cookie; top each with a pecan half. Let stand until set.

8. Store in an airtight container. Yield: about 4 dozen.

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