Source: Gold Medal Flour Bag
Ingredients:
3/4 Cup Sugar
1/4 Cup Shortening
1/ Cup Butter, Softened
1tsp Vanilla
1 Egg
1 1/4 Cups All-Purpose Flour
1/4 tsp Cream of Tartar
1/4 tsp Baking Soda
1/4 tsp Salt
3/4 Cup Pecans, Chopped
36 Caramels, unwrapped (I used a bag of the caramel bits)
2 Tablespoons Milk
1 Cup semisweet chocolate chips
1 Cup semisweet chocolate chips
Directions:
Heat oven to 350. Mix sugar, shortening, margarine, vanilla and egg in large bowl. Stir in flour, cream of tarter, baking soda and salt.
Shape dough into 1-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten slightly with greased bottom of glass dipped into sugar. I didn't like the way that turned out, so I ended up using the back of my cookie scoop. Press pecans onto cookies.
Bake 9 to 10 minutes or until set, but not brown. Cool slightly; remove from cookie sheet. Cool on wire rack.
Place caramels and milk in small microwavable bowl. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until smooth. Spoon over cookies. Melt chocolate chips in a microwave safe bowl on high 1 to 2 minutes, stir until smooth. Spoon melted chocolate over caramel. I put the chocolate in a plastic bag and piped it over the caramel, then with the back of a spoon smoothed it out. Cool completely, about 30 min. YIELD: 3 dozen cookies
Heat oven to 350. Mix sugar, shortening, margarine, vanilla and egg in large bowl. Stir in flour, cream of tarter, baking soda and salt.
Shape dough into 1-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten slightly with greased bottom of glass dipped into sugar. I didn't like the way that turned out, so I ended up using the back of my cookie scoop. Press pecans onto cookies.
Bake 9 to 10 minutes or until set, but not brown. Cool slightly; remove from cookie sheet. Cool on wire rack.
Place caramels and milk in small microwavable bowl. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until smooth. Spoon over cookies. Melt chocolate chips in a microwave safe bowl on high 1 to 2 minutes, stir until smooth. Spoon melted chocolate over caramel. I put the chocolate in a plastic bag and piped it over the caramel, then with the back of a spoon smoothed it out. Cool completely, about 30 min. YIELD: 3 dozen cookies
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