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!


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

 
Directions

 
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.

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

 

No comments:

Post a Comment