“Got this recipe from Rachel Ray and its a quick and easy recipe - kids will love it and adults too...wish I could have taken a picture but my camera died....I only used one quarter of the carmel candy in each candy instead of the whole as posted in the recipe - you decide I thought it was over kill to add the whole”
24 cookies

Ingredients Nutrition


  1. Using a food processor, grind the pecans and 1 tablespoon granulated sugar for 20 seconds; transfer to a medium bowl.
  2. In the food processor, pulse the butter, remaining 1/3 cup granulated sugar and the vanilla until combined, scraping the bowl once or twice. Add the flour and pulse to combine. Stir into the pecan mixture.
  3. Position racks in the upper and lower thirds of the oven and preheat to 325°. Line 2 cookie sheets with parchment paper. Roll 1 tablespoon dough into a ball, press a caramel into the center, then roll to enclose the caramel. Repeat with the remaining dough and caramels; place 2 inches apart on the prepared cookie sheets. Bake until lightly colored, about 15 minutes. Let cool for 15 minutes; coat with confectioners' sugar while warm. Coat again just before serving.

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