Yield
6 Dozen Cookies

How to Make It

Step 1

HEAT oven to 350°F. Line cookie sheets with parchment paper, if desired.

Step 2

COMBINE cookie mix, flour, softened butter, egg and almond extract in medium bowl. Mix with spoon until soft dough is formed.

Step 3

USE level measuring teaspoon of dough to make 3/4-inch balls. Dip into egg whites, then roll in pecans. Place on prepared cookie sheet. Make a rounded indentation in the center of each cookie.

Step 4

BAKE 10 minutes. Remake rounded indentation in cookie. Fill with scant 1/2 teaspoon caramel topping. Bake an additional 2 minutes or until lightly browned. Sprinkle caramel with a pinch of coarse salt. Cool on cookie sheet 5 minutes. Transfer to wire rack. Cool completely.

Step 5

TIP* To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.

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