| 1 cup Butter, softened | | 34 cup Lightly packed light | | Brown sugar | | 1 tsp Vanilla | | 1 3/4 cup All-purpose flour | | 1/2 tsp Baking powder | | 12 oz Semisweet chocolate chips | | 1 tbl Vegetable shortening | | 25 x to 30 caramels, cut in | | Half, rolled into balls | | Finely chopped pecans |
| | Preparation Time: 50 minutes | | Cooking Time: 15 minutes | | 1. Heat oven to 325 degrees. Have ungreased baking sheets ready. | | 2. Cream butter , sugar and vanilla in large mixer bowl until well-mixed. Stir in flour and baking powder . (If kitchen is warm, refrigerate dough for a few minutes; dough should be firm enough to roll easily.) Shape scant teaspoonsful of dough into balls about the size of a marble. Place on baking sheet, leaving about 2 inches between cookies. Flatten slightly. | | 3. Bake until golden, about 15 minutes. Transfer to wire racks to cool. | | 4. Melt chocolate chips with shortening in top of double boiler set over simmering water. Remove from heat. | | 5. Flatten caramel halves so they are the same diameter as the cookie. Put one caramel half on top of each cookie. (If necessary, use a dab of chocolate as glue" to help caramel adhere to cookie.) | | Using a small metal spatula |
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