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Ingredients
- 1 1/2 cups butter or stick margarine, softened
- 1/2 cup sugar
- 1 teaspoon almond extract
- 4 cups Gold Medal® all-purpose flour
- 1/2 teaspoon salt
- 24 caramels
- 1 bag (6 oz) semisweet chocolate chips (1 cup)
- 2 teaspoons shortening
- 1 cup chopped pecans
- 6 dozen pecan halves
Details
Preparation time 80mins
Adapted from google.com
Preparation
Step 1
Heat oven to 350°F. In large bowl, mix butter, sugar and almond extract. Stir in flour and salt. (If dough is crumbly, mix in 1 to 2 tablespoons additional softened butter or stick margarine.)
Divide dough into 12 equal parts. Roll each part into 1/4-inch thick circle. (If dough is sticky, chill about 15 minutes.) Cut each circle into 6 wedges. Place wedges 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Meanwhile, in 1-quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently, until melted. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle.
Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans. (If caramel thickens, add up to 1 teaspoon water and heat over low heat, stirring constantly, until caramel softens.)
Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies.
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