Caramel Pecan Treasures
1 C. Butter, softened
3/4 C. Lightly packed light Brown sugar
1 t. Vanilla
1 3/4 C. All-purpose flour
1/2 t. Baking powder
12 oz. Semisweet chocolate chips
1 T. Vegetable shortening
25 to 30 caramels, cut in Half, rolled into balls
Finely chopped pecans
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 teaspoonful 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, 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: The first-place winner of the Tribune's 1991 Holiday Cookie Contest is
Elaine Rysner. She prefers to make the cookies small - about the diameter of a
quarter. Use high-quality caramels and chocolate for the best cookies. from the
Chicago Tribune fourth annual Food Guide Holiday Cookie Contest December 5, 1991