This caramel cookie recipe is from my Italian grandma's 1932 tin recipe file.

It's one of those drop cookie recipes - which has a few extra things that are a surprise...like sour cream!

I know what's a caramel cookie doing with sour cream? I dunno. It's my grandma's recipe, so I keep it in. And I LOVE the extra "oomph" it gives.

Italian Dessert Recipes call for nuts - and this cookie didn't leave it out. So be a purist and don't skip this - you'd hate yourself. You'd lose the texture and have zero flavor. So grind away.

I had my family sample two different frosting's on this cookie. And, I stuck with the original frosting penned in my grandma's beautiful handwriting. It's the basic butter frosting listed below an "extra" - but it adds to caramel cookie flavor.

Remember this caramel cookie recipe a soft cookie with nutty overtones and a brown sugar flavor. It's not a chewy caramel.

If this wasn't exactly what you were looking for - check out my home page of Italian Dessert Recipes, and I have all my Italian cookies listed below. Thanks for stopping by -

Lisa

Yeah. I actually hate shortening - BUT out of respect to my grandma, I made this the way she wrote it.

A trick to baking with butter and not getting frisbees? Chill the dough so it's cold. Drop the cold dough on a cookie sheet. It works!

Not a whole lot. But if you cook vegan I know shortening is a major part of vegan recipes. Here's some:

You "can" use pecans. We just don't use them in Italian dessert recipes. Walnuts and almonds are the most popular nuts in our recipes. But these will turn out fine if you do use pecans.

Not sure what it would taste like with out it. To me, it really adds a nice flavor.