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Pecan Caramel Thumbprints Recipe

1 1/4 C. pecans
1/2 C. unsalted butter
1/2 C. brown sugar
2 large eggs
2 C. flour
1 t. baking powder
1/4 t. salt
48 soft and chewy caramels
confectioners sugar for decoration

In a food processor, pulse 1 1/4 cups pecans until just chopped; transfer to a small bowl. Put remaining 1/2 cup pecans and the sugar in food processor; pulse until nuts are finely ground. add butter and eggs; process until smooth. Add flour, baking powder and salt; pulse just until blended. Scrape dough into a bowl.

Heat oven to 350 F.

With dampened hands, roll dough into 1 inch balls, then roll in the chopped nuts to coat. Place 1 inch apart on ungreased cookie sheet. Press a caramel in center of each.

Bake 10 to 12 minutes or until edges are very lightly browned. Remove to wire racks to cool. If desired, dust with confectioners sugar.

Yield: 48 Store in airtight container at room temperature for 1 week or you freeze for up to 3 months.

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