- 1
Ingredients
- 1 1/2 cups butter, softened to room temperature
- 1/2 cup sugar
- 1 tsp. almond extract
- 4 cups all-purpose flour
- 1/2 tsp. salt
- 30 caramels
- 1 cup semi-sweet chocolate chips
- 2 tsp. shortening
- 1 1/2 cups chopped pecans
- 6 dozen pecan halves
Preparation
Step 1
Preheat oven to 350 degrees.
In large bowl, mix butter, sugar, and almond extract. Stir in flour and salt. (If dough is crumbly, mix in 1-2 Tbl. additional softened butter.)
Turn the dough mixture out onto a piece of plastic wrap and roll into a log, about 3″ x 18″. Chill for 15 minutes before cutting.
Divide dough into 12 equal parts. Roll each part into ¼-inch thick circle. (If dough is sticky, chill about 15 minutes. I recommend chilling the 12 parts while working with each circle) Cut each circle into 6 wedges. Place wedges 1 inch apart on ungreased cookie sheet.
Bake 8-10 minutes or until set. Let set 2-3 minutes (not longer), then remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Meanwhile, in a 1 quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently, until melted.
Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans. (The caramel will thicken. Have very hot water on hand to add up to 1 tsp. at a time, stirring to combine with caramel until softened.)
In small microwavable bowl, microwave chocolate chips and shortening uncovered on high 1-2 minutes, stirring each 30 seconds, until melted and thin enough to drizzle. If possible, pour melted chocolate into a squeeze bottle for easy drizzling.
Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies.
Let chocolate and caramel set before transferring to serving plates or storing in air tight containers.