Raspberry Caramel Pecan Sandies
Well the story behind this cute and yummy cookie is simple. Everyone seems to LOVE the Mexican Wedding Cookie or the Italian Wedding Cookie or Russian Tea Cakes...I didn't mind them, but they weren't a favorite by any means...so I thought I'd play with it and try to please everyone AND me...
This is what I came up with I hope you will like it.
You could half this recipe I would think...when I create the batches get on the larger side :)
2 cbutter, softened
1 1/2 cpowdered sugar
1 1/2 cpecans, finely chopped
·powdered sugar for rolling
1/2 cbrown sugar
1/4 cheavy cream
1/2 craspberry enlightment from penzys or smuckers raspberry all fruit, with seeds removed, just run syrup/jam through a sieve to remove seeds, using a spatula to push through if need be :)
1 cpowdered sugar
How to Make Raspberry Caramel Pecan Sandies
- In a large bowl, cream butter and powdered sugar until light and fluffy. Beat in vanilla. combine flour and pecans; gradually add to creamed mixture and mix well.
- Roll into 1" balls, place 1" apart on ungreased cookie sheets. Using your thumb or end of wooden spoon, press a hole into center of each cookie...as large as you dare with out wrecking the cookie.
- Bake at 325 for 17-20 minutes or until starts to brown slightly. Remove cookies to cooling racks, then roll in powder sugar while still warm, place back on racks to cook completely.
- Filling: In a small saucepan, mix together brown sugar, cream and raspberry sauce. Bring to a full boil. Remove from heat and whisk in powdered sugar. Then spoon or pipe caramel into the center of each cookie. Allow caramel to set, then store in air tight container.