Brown Butter Shortbread and Caramel Cookie Sandwiches

These were so good! The cookie just melted in your mouth. I promise you won't be disappointed if you try them!

Cookies:

Ingredients:

1/2 cup butter + 2 tablespoons butter (separate)

1 pinch salt

1 cup flour

1/4 cup pecans

1/4 cups granulated sugar

Brown 1/2 cup of butter over low heat, allowing it to foam up and bubble until it turns a caramel color. Stir often to avoid burning.

Pour the butter into the bowl of a food processor with a metal blade. Add the sugar, and pulse until combined. Add the flour, pecans and salt, pulse until it reaches a meal-like consistency.

Add the 2 additional tablespoons of butter and pulse until the dough forms a ball.

Shape the dough into a log, 1 inch in diameter. Wrap in parchment or wax paper. Refrigerate for about 20 minutes, or until firm, but still malleable.

Preheat oven to 325 F.

Slice every 1/4 inch to create even coin-shaped cookies. Place on a cookie sheet, at least 1/2 inch apart.  Bake until golden, 15-20 minutes. Allow to cool.

Caramel Sauce:

Ingredients:

1/2 cup brown sugar

1 teaspoon vanilla

2 tablespoons butter

2 tablespoons milk

Put ingredients into a medium sauce pan. Bring to a candy makers boil, stirring constantly.

Caramel is done when a spoonful of cooled caramel is soft but stays on a spoon when flipped upside-down.

Allow to cool.

To make cookie sandwiches:

Ingredients:

1 batch of cookies

1 batch of caramel

Find two cookies that are similar in size and shape. Spread the back of one cookie with a teaspoon of caramel. Press the second cookie to the first, creating a sandwich.

Recipe Source: La Casita Inspirada