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    Pecan Caramel Thumbprints


    Source of Recipe


    internet

    List of Ingredients




    1 1/4 C. pecans
    1/2 C. unsalted butter
    2 large eggs
    2 C. flour
    1 t. baking powder
    1/4 t. salt
    48 soft and chewy caramels
    confectioners sugar for decoration

    Recipe






    In a food processor, pulse 1 1/4 cups pecans until just chopped; transfer to a small bowl. Put remaining 1/2 cup pecans and the sugar in food processor; pulse until nuts are finely ground. add butter and eggs; process until smooth. add flour, baking powder and salt; pulse just until blended. Scrape dough into a bowl.

    Heat oven to 350 F.

    With dampened hands, roll dough into 1 inch balls, then roll in the chopped nuts to coat. Place 1 inch apart on ungreased cookie sheet. Press a caramel in center of each.

    Bake 10 to 12 minutes or until edges are very lightly browned. Remove to wire racks to cool. If desired, dust with confectioners sugar.

    Yield: 48 Store in airtight container at room temperature for 1 week or you freeze for up to 3 months.


 

 

 


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