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 ea Pecan halves
8 ea 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.
Yields
30 Servings