Monday, April 12, 2010

Lemon Caramel Cookies

Yes, I love lemon. Yes, I love caramel. And using Caramel Hershey Kisses is so fun in so many recipes! This is now my new favorite cookie. It’s a shortbread type, so it’s not overly sweet. I may just wrap these around a big chunk of caramel the next time I make them. Enjoy!

1 ½ cups butter, softened
¾ cups sugar
1T lemon extract
3 cups flour
2 cups chopped pecans
30 caramel kisses


Preheat oven to 375 degrees

In a large bowl, beat together the butter, sugar and lemon extract until fluffy. Add the flour and pecans; beating at a low speed until well blended.

Cover and refrigerate for an hour (it makes the dough easier to handle)

Take a spoonful of dough and wrap around the unwrapped kisses and roll into a ball. Bake on an ungreased cookie sheet for 10-15 minutes until set and bottom edges are light golden brown. Cool 5 minutes, then remove to rack to cool completely. Sprinkle with powdered sugar.

  • Drizzle with melted chocolate after cooled
  • Use another kind of nut: almonds, peanuts, etc
  • Use another type of extract or flavor of kiss.


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