Prep Time 30m
Cook Time 12m
Ready Time 90m
Yield 6 dozen cookies

  • 1 package Pillsbury™ Sugar Cookie Mix
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1/2 cup butter, softened
  • 1 egg
  • 1 teaspoon almond extract
  • 2 egg whites, beaten until foamy
  • 1 1/2 cups finely chopped pecans
  • 2/3 cup Smucker's® Caramel Flavored Topping
  • 1 1/4 teaspoons coarse sea salt or kosher salt
Preparation Directions
  • Step 1Heat oven to 350°F. Line baking sheets with parchment paper, if desired.
  • Step 2Mix cookie mix, flour, butter, egg and almond extract in large bowl until dough forms.
  • Step 3Shape into 3/4-inch balls. Dip into egg whites to coat, then roll in pecans. Place on prepared baking sheet. Make a rounded indentation in the center of each cookie.
  • Step 4Bake 10 minutes. Reshape indentations in cookies. 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 baking sheet 5 minutes. Remove to wire rack to cool completely.
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