This is hands down, John's favorite thing his grandmother used to make every year for Christmas. Now that she's 92 - she doesn't make them anymore, but John once again has mastered the art of recreating the original. (Okay, really he got the recipe from Memaw, but they really are good!)
Memaw's Caramel Iced Cookies
Courtesy of John's grandmother
¾ cup butter
2 cups flour
¾ cup powdered sugar
1 teaspoon vanilla
2 tablespoons evaporated milk
¼ teaspoon salt
Mix all ingredients together and roll into a log. Place the dough in the refrigerator for 30 minutes to an hour. Slice the roll into cookies and place on an ungreased cookie sheet. Bake for 12-16 minutes on 350°F.
Icing:
20 pieces (1/4 pound) of caramel candy
1/4 cup evaporated milk
1/4 cup butter
1 teaspoon vanilla
1 cup powdered sugar
1 cup chopped pecans
Melt caramel candy and evaporated milk in the microwave – heating for 1 minute at a time until melted (stir between heatings). After melted, add butter, vanilla, powder sugar and chopped pecans. Mix thoroughly and spoon onto cookies.
Allow cookies to cool overnight before transferring off cookie sheet. (On this step we usually move them into several large Tupperware dishes so that they don't get stale. It is important to not stack the cookies because the icing will cause them to stick together... I've experienced this SEVERAL times!)
Memaw's Caramel Iced Cookies
Courtesy of John's grandmother
¾ cup butter
2 cups flour
¾ cup powdered sugar
1 teaspoon vanilla
2 tablespoons evaporated milk
¼ teaspoon salt
Mix all ingredients together and roll into a log. Place the dough in the refrigerator for 30 minutes to an hour. Slice the roll into cookies and place on an ungreased cookie sheet. Bake for 12-16 minutes on 350°F.
Icing:
20 pieces (1/4 pound) of caramel candy
1/4 cup evaporated milk
1/4 cup butter
1 teaspoon vanilla
1 cup powdered sugar
1 cup chopped pecans
Melt caramel candy and evaporated milk in the microwave – heating for 1 minute at a time until melted (stir between heatings). After melted, add butter, vanilla, powder sugar and chopped pecans. Mix thoroughly and spoon onto cookies.
Allow cookies to cool overnight before transferring off cookie sheet. (On this step we usually move them into several large Tupperware dishes so that they don't get stale. It is important to not stack the cookies because the icing will cause them to stick together... I've experienced this SEVERAL times!)
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