Black-eyed Susans Recipe
Yield: 18 CookiesRecipe by luhu.jp
Ingredients:
COOKIES
3/4 cup: Butter,
3/4 cup: Sifted powdered sugar,
1 tsp: Vanilla,
2 tbsp: Evaporated milk,
1/4 tsp: Salt,
2 cup: Sifted flour,
CARAMEL FILLING
1/2 cup: Light caramels,
1/4 cup: Evaporated milk,
1/4 cup: Butter,
1/4 tsp: Vanilla,
1 cup: Sifted powdered sugar,
1 cup: Pecans, chopped
CHOCOLATE ICING
1 cup: Semisweet chocolate chips,
1/4 cup: Evaporated milk,
2 tbsp: Butter,
1 tsp: Vanilla,
1/2 cup: Sifted powdered sugar,
Directions:
COOKIES: Cream butter, gradually add powdered sugar, creaming well.
Add vanilla, milk and salt; mix well. Blend in flour. mix thoroughly.
Roll out dough, half at a time, to 1/8" thickness. Cut in 3" circles.
Place on ungreased cookie sheet. Bake at 325 degrees for 12-15
minutes, or until lightly browned. Cool. CARAMEL FILLING: Combine
caramels and milk in top of a double boiler. Heat until caramels are
melted, stirring occasionally. Remove from heat. Add butter, vanilla
and sugar. Mix well. Stir in pecans. Keep over hot water. Spread on
cooled cookies. CHOCOLATE ICING: Melt chocolate pieces with
evaporated milk over low heat. Remove from heat. Stir in butter,
vanilla and sugar. Drizzle icing over caramel covered cookies and top
with a pecan half if desired.
Source from luhu.jp
Add vanilla, milk and salt; mix well. Blend in flour. mix thoroughly.
Roll out dough, half at a time, to 1/8" thickness. Cut in 3" circles.
Place on ungreased cookie sheet. Bake at 325 degrees for 12-15
minutes, or until lightly browned. Cool. CARAMEL FILLING: Combine
caramels and milk in top of a double boiler. Heat until caramels are
melted, stirring occasionally. Remove from heat. Add butter, vanilla
and sugar. Mix well. Stir in pecans. Keep over hot water. Spread on
cooled cookies. CHOCOLATE ICING: Melt chocolate pieces with
evaporated milk over low heat. Remove from heat. Stir in butter,
vanilla and sugar. Drizzle icing over caramel covered cookies and top
with a pecan half if desired.
Source from luhu.jp