Tube (16½ oz.) Refrigerated Sugar Cookie Dough
pkg. (8 oz.) Cream Cheese, softened
c. Hot Caramel Ice Cream topping
c. Chopped Pecans
c. Hot Fudge Ice Cream Topping, warmed
Preheat oven to 350. Place cookie dough in a large bowl and let stand at room temperature 5-10 minutes to soften. Add flour, and beat until blended. Shape dough into 36 1" balls and place in greased mini-muffin cups. Press evenly onto bottom and up sides of cups. Bake 6-8 minutes or until edges are light golden brown. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 8-10 minutes longer or until golden brown. Cool in pans 5 minutes. Remove tassies to wire racks to cool completely. In a small bowl, beat cream cheese until fluffy. Gradually beat in caramel topping. Fold in chopped pecans. Spoon 2 t. filling into each cup. Drizzle with fudge ice cream topping and top with a pecan half. Refrigerate until serving.