Shelly's Recipe

CHOCOLATE CARAMEL PECAN SANDIES

Category: Cookies

2 cups flour
1/4 tsp salt
1 cup unsalted butter, softened
2/3 cup firmly packed light brown sugar
1 egg
1 tsp vanilla extract
1 cup pecans, lightly toasted and very finely ground
18 to 20 caramel candies, cut in half
2 tbsp milk
1 cup chopped bittersweet chocolate or semisweet chocolate morsels
2 to 3 tbsp large crystal sea salt or fleur de sel, as needed

Preheat oven to 350. Combine flour and salt in bowl; set aside. Cream butter and sugar with a mixer until light and fluffy. Add egg and vanilla; beat to blend. Add flour mixture in batches, mixing between each. Stir in ground pecans. Cover and chill dough until firm.

Roll dough into 1 inch balls with floured hands. Place on baking sheet and flatten slightly. Bake 13 to 15 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks.

Combine caramel candies and milk in a saucepan; cook over low heat, stirring frequently, until caramels melt. Drizzle over cookies with a spoon.

Place chocolate in plastic bag in a bowl; heat on medium at 30-second intervals in microwave. Massage between intervals until chocolate melts. Cut a small hole in bottom corner of bag; drizzle chocolate across each cookie. Sprinkle with sea salt. Let sit until chocolate is firm. Makes about 3 dozen.