Recipe

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• 1 cup butter, softened
• 1/2 cup sugar
• 1 tsp vanilla extract
• 2 cups king arthur unbleached all-purpose flour
• 1/2 tsp salt
• 1/2 cup flaked coconut
• 1/2 cup chopped pecans
• filling:
• 2/3 cup sugar
• 3 tbsp water
• 1 tsp light corn syrup
• 3 tbsp heavy whipping cream
• 2 tbsp butter

• 1 In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in coconut and pecans. Divide dough into two portions. Cover and refrigerate for 30 minutes or until easy to handle.
• 2 On a floured surface, roll each portion to 1/8-in. thickness. Cut with a 1-in round cookie cutter. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely.
• 3 Meanwhile, for filling, in a large heavy saucepan, bring sugar and water to a boil. Add corn syrup; cook until syrup turns golden, about 5 minutes (do not stir). Gradually stir in cream and butter.
• 4 Spread a scant 1/2 teaspoon caramel filling on the bottoms of half of the cookies; top with remaining cookies. Let stand for 2 hours or until set. Yield: 4 dozen.