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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup butter, softened
3/4 cup lightly packed light brown sugar
1 teaspoon Vanilla
1 3/4 cup flour
1/2 teaspoon baking powder
12 ounces semi-sweet chocolate chips
1 tablespoon vegetable shortening
25 to 30 caramels, cut in
Half, rolled into balls
Finely chopped pecans
Heat oven to 325 degrees. Have ungreased baking sheets ready.
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. Bake until golden, about 15 minutes. Transfer to wire racks to cool.
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 a glue to help caramel adhere to cookie.)
Using a small metal spatula, spread melted chocolate thinly over top and sides of caramel and cookie to cover. Press chopped pecans onto tops of cookies. Let stand on a wire rack until chocolate firms (refrigerate if desired), about 20 minutes. Put into individual paper wrappers. Store in a cookie tin with a piece of wax paper between each layer.
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CARAMEL PECAN TREASURES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup butter, softened
3/4 cup lightly packed light brown sugar
1 teaspoon Vanilla
1 3/4 cup flour
1/2 teaspoon baking powder
12 ounces semi-sweet chocolate chips
1 tablespoon vegetable shortening
25 to 30 caramels, cut in
Half, rolled into balls
Finely chopped pecans
Heat oven to 325 degrees. Have ungreased baking sheets ready.
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. Bake until golden, about 15 minutes. Transfer to wire racks to cool.
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 a glue to help caramel adhere to cookie.)
Using a small metal spatula, spread melted chocolate thinly over top and sides of caramel and cookie to cover. Press chopped pecans onto tops of cookies. Let stand on a wire rack until chocolate firms (refrigerate if desired), about 20 minutes. Put into individual paper wrappers. Store in a cookie tin with a piece of wax paper between each layer.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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