Pecan Praline Cookies

Instructions

1. Line several baking sheets with parchment paper. Set aside.
2. In a large bowl beat butter and sugars at medium high speed with a mixer until fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
3. In a medium bowl, sift together flour, baking powder and salt. Gradually add flour mixture to butter mixture, beating at low speed until smooth. Add cream, beating to combine.
4. Shape dough into a disk, and wrap in plastic wrap. Refrigerate at least 1 hour.
5. Preheat oven to 350 degrees F.
6. On a lightly floured surface, roll dough into 1/4 inch thickness. Using a 2 inch fluted round cutter, cut as many cookies as possible, rerolling scraps no more than twice.
7. Bake until edges are lightly browned, approximately 10 minutes. Let cookies cool on pan for 2 minutes. Remove from pans, and let cool completely on wire racks.
8. In a small saucepan, cook caramel bits and 1/4 cup water, whisking often, over medium heat until bits are melted and mixture is smooth. Let cool to room temperature.
9. Spread approximately 1/2 teaspoon caramel mixture on the center of each cookie. Press a praline pecan onto caramel.
10. Sprinkle with sea salt, if desired.
11. Place cookies on parchment paper to dry, approximately 1 hour.
12. Store in an airtight container at room temperature for up to 1 week.
13. ****Makes approximately 5 dozen cookies.