Pecan Caramel Thumbprints

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Pecan Caramel Thumbprints

 

1 1/4 C. pecans

1/2 C. unsalted butter

1/2 C. brown sugar

2 large eggs

2 C. flour

1 tsp. baking powder

1/4 tsp. salt

48 soft and chewy caramels

confectioners sugar for decoration

 

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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