Caramel-Pecan Snappers

By cecelia26_

Ingredients

• 3/4 cup sugar
• 1/4 cup shortening
• 1/4 cup butter or margarine, softened
• 1 teaspoon vanilla
• 1 egg
• 1 3/4 cups Gold Medal® all-purpose flour
• 3/4 teaspoon cream of tartar
• 3/4 teaspoon baking soda
• Dash of salt
• 3/4 cup chopped pecans
• 36 caramels, unwrapped
• 2 tablespoons milk
• 1 cup semisweet or milk chocolate chips (6 oz), melted, cooled

Preparation

Step 1

STEP 1 Heat oven to 350°F. In large bowl, beat sugar, shortening, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
STEP 2 Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 3 inches apart. With greased bottom of glass dipped into sugar, flatten balls slightly. Press 1 teaspoon pecans onto each cookie.
STEP 3 Bake 9 to 10 minutes or until set but not brown. Cool slightly; remove from cookie sheet to cooling rack.
STEP 4 In small microwavable bowl, microwave caramels and milk uncovered on High 2 to 3 minutes, stirring every minute, until smooth. Spoon caramel over cookies; top with chocolate. Cool completely, about 30 minutes.


Expert Tips:
Melt chocolate chips in a small saucepan over low heat, stirring frequently, until melted. Or microwave chips in a microwavable bowl uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes.

Bake the cookies, tightly wrap and freeze up to 6 months. When you're ready to serve the cookies, thaw at room temperature and add the caramel and chocolate topping.