You may also like
Categories:Viewed: 30 - Published at: 9 years ago
Ingredients
- 1 cup butter
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 2 cups all-purpose flour
- 2 egg whites
- 1 12 cups finely chopped nuts (, Pecans or almonds work well)
- 12 cup caramel (home made, ice cream topping or apple dip)
- 1 cup milk or 1 cup semisweet chocolate, melted
Method
- Preheat oven to 325 degrees F.
- Melt chocolate.
- Electric Mixer Method-------------.
- Have butter at cool room temperature (65 Degrees F.).
- In a medium bowl, cream together the butter and sugar until smooth.
- Beat in the vanilla.
- Beat in flour till just combined.
- Food Processor Method--------------.
- Cut cold butter into 1" chunks, process with sugar until smooth.
- Add vanilla, pulse till combined.
- Add flour, pulse till combined.
- BOTH METHODS----------------.
- Turn dough onto a piece of wax paper, press into a 6" x 4" rectangle.
- With a knife cut 24 equal cubes (1x1), roll each cube into a ball.
- Roll cookie balls in the egg whites, then roll them in the chopped nuts.
- Place the cookies 1 1/2 inches apart on an ungreased cookie sheet.
- Using your finger or the greased end of a wooden spoon, make an indention in the center of each cookie.
- Bake for 12 to 15 minutes until bottom of cookies are lightly browned.
- When the cookies come out of the oven fill the indentions with the caramel filling, and let cool for 10 minutes.
- Pour chocolate over each cookie to cover the caramel center.
- Let stand until chocolate is set.
