Yield: 24 cookies
Ingredients:
- ½ cup butter
- ½ cup shortening
- ½ cup brown sugar packed
- 2 egg yolks separated from whites
- 1 tsp. vanilla extract
- 2 cups all purpose flour
- ½ tsp. salt
- 1½ cups chopped pecans
- ½ cup warm caramel
Directions:
- Preheat oven 350 F. Line a baking sheet with parchment paper or a silicone baking mat.
- Mix butter, shortening, brown sugar, egg yolks and vanilla thoroughly with an electric mixer. Whisk flour and salt together in a separate bowl. Combine dry ingredients with butter mixture and mix until combined.
- Beat egg white with fork. Scoop 2-teaspoon-sized portions of dough and roll into balls. Dip dough balls into egg whites. Transfer to chopped pecans and coat thoroughly.
- Place 1 inch apart on prepared cookie sheet. Use a 1/2 tsp measuring spoon to indent the middle of each cookie dough ball.
- Bake for 10 to 12 minutes. Once you remove the tray of cookies from the oven, use the 1/2 tsp measuring spoon and indent each cookie again, pressing sides back together when needed, if cookies have cracked.
- Fill each cookie with warm caramel. Let cool to set.
