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Ginger Sandwich Cookies with Caramel and Pecans

One of life's joys is a plate of homemade cookies. Another one is making a plate of cookies using prepared ingredients that look and taste homemade, yet take little effort! Be prepared to watch a plate of these cookies rapidly disappear when you serve them. For the holidays, they are delicious served with a glass of eggnog.

Ingredients:

1 pkg. of ginger cookies (look for small cookies 1-1 1/2" in diameter)
1 jar of room temperature Made in Napa Valley Vanilla Caramel Sauce with Chardonnay (or substitute our Chocolate Sauce with Cabernet or our Chocolate Sauce with Kona)
1/2 c finely chopped pecans (or nuts of your choice)

Place half of the cookies on a work surface with bottom side facing up.

Pour the nuts onto a plate.

Using a table knife spread a generous amount of caramel sauce on each cookie, spreading to the edge.

Top with the second cookie, bottom facing down and pressing together so that the caramel oozes over the edges a bit.

Roll the edge of the cookie sandwich in the nuts.

Continue with remaining cookies.

Used in this recipe:

Vanilla Caramel Dessert Sauce with Chardonnay

Chocolate Sauce with Cabernet

Chocolate Sauce with Kona