Well the story behind this cute and the yummy little cookie is simple to make. Everyone seems to LOVE the Mexican Wedding Cookie, or the Italian Wedding Cookie, or Russian Tea Cakes…
I don't mind them, but they aren't a favorite - not by any means.
So, I thought I'd play with it and try to please everyone - AND ME - and that's just what I did by creating this delightful little morsel of a bite.
Raspberry Caramel Pecan Sandies
2 cups butter, softened
1 1/2 cups powdered sugar
2 teaspoon vanilla
4 cups all-purpose flour
1 1/2 cup pecans, finely chopped
powdered sugar for rolling
Raspberry Caramel Filling:
1/2 cup brown sugar
1/4 cup heavy cream
1/2 cup raspberry enlightment (from Penzys) or raspberry seedless jam
1 cup powdered sugar
Directions: In a large bowl, cream butter and 1 1/2 cups powdered sugar until light and fluffy.
Beat in vanilla.
Combine flour and pecans in a small bowl; gradually add to creamed mixture and mix well.
Roll into 1-inch balls and place 1-inch apart on ungreased cookie sheets. Using your thumb or end of wooden spoon, press into center of each cookie (as large as you dare with out wrecking the cookie) making a nice indentation.
Bake at 325F degrees for 17 to 20 minutes, or until edges start to brown slightly.
Remove cookies to cooling racks, then roll in powder sugar while still warm, place back on racks to cool completely.
Prepare the filling: In a small saucepan, mix together brown sugar, cream and raspberry sauce. Bring to a full boil. Remove from heat and whisk in 1 cup powdered sugar.
Spoon or pipe raspberry caramel filling into the center of each cookie.
Allow caramel to set, then store in air tight container.