1/2 c Brown sugar;packed
1/2 c Margarine; or butter/soft
2 tb Water
1 ts Vanilla
1 1/2 c Flour
1/8 ts Salt
90 Pecan halves
8 Caramels; cut in 4ths
CHOCOLATE GLAZE
FOLLOWS
Preheat oven to 350 degrees. Mix sugar, margarine, and vanilla. stir in
flour and salt until dough just holds together. If dough is too dry, stir
in 1 to 2 tablespoons water. For each cookie, group 3 pecan halves on an
ungreased cookie sheet, laying them at angles to each other. Take dough by
teaspoonsful and shape around caramel piece; press firmly onto the center
oeach group of nuts. Bake until set but not brown, 12 to 15 minutes.
Cool.Dip tops of cookies into Chocolate Glaze. Yields about 30 cookies.
Chocolate Glaze: Beat 1 cup powdered sugar, 1 teaspoon water, 1 ounce (1
square) unsweetened chocolate, melted, and 1 teaspoon vanilla until
smooth.If necessary, stir in water, 1 teaspoon at a time until glaze is of
dipping consistency. Thesecookies should be made at least 2 weeks before
being eaten; they will keep 4 to 6 weeks after that.
From
Yields
30 Servings