Pecan Caramel Cookies

This is like the holiday sugar plum recipe, but different. Instead of nestling a maraschino cherry jem in the center of a delicious cookie, this recipe calls for a caramel! Yum!

ingredients

1 cup pecans (3 1/2 ounces)
1/3 cup plus 1 tablespoon granulated sugar
1 stick (4 ounces) unsalted butter, sliced
1 teaspoon pure vanilla extract
1 cup flour
24 soft caramel candies
3/4 cup confectioners’ sugar

directions

1
1. Using a food processor, grind the pecans and 1 tablespoon granulated sugar for 20 seconds; transfer to a medium bowl.
2
2. In the food processor, pulse the butter, remaining 1/3 cup granulated sugar and the vanilla until combined, scraping the bowl once or twice. Add the flour and pulse to combine. Stir into the pecan mixture.
3
3. Position racks in the upper and lower thirds of the oven and preheat to 325°. Line 2 cookie sheets with parchment paper. Roll 1 tablespoon dough into a ball, press a caramel into the center, then roll to enclose the caramel. Repeat with the remaining dough and caramels; place 2 inches apart on the prepared cookie sheets. Bake until lightly colored, about 15 minutes. Let cool for 15 minutes; coat with confectioners’ sugar while warm. Coat again just before serving.

Source: Dayna