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Receta 1991 1st Place: Caramel Pecan Treasures
by Global Cookbook

1991 1st Place: Caramel Pecan Treasures
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  Raciónes: 12

Ingredientes

  • 1 c. Butter, softened
  • 3/4 c. Lightly packed light
  • Brown sugar
  • 1 tsp Vanilla
  • 13/4 c. All-purpose flour
  • 1/2 tsp Baking pwdr
  • 12 ounce Semisweet chocolate chips
  • 1 Tbsp. Vegetable shortening
  • 25 x to 30 caramels, cut in
  • Half, rolled into balls
  • Finely minced pecans

Direcciones

  1. Preparation Time: 50 min
  2. Cooking Time: 15 min
  3. Heat oven to 325 degrees. Have ungreased baking sheets ready.
  4. Cream butter, sugar and vanilla in large mixer bowl till well-mixed. Stir in flour and baking pwdr. (If kitchen is hot, chill dough for a few min; dough should be hard sufficient to roll easily.) Shape scant teaspoonsful of dough into balls about the size of a marble. Place on baking sheet, leaving about 2 inches between cookies. Flatten slightly.
  5. Bake till golden brown, about 15 min. Transfer to wire racks to cold.
  6. Heat chocolate chips with shortening in top of double boiler set over simmering water. Remove from heat.
  7. Flatten caramel halves so they are the same diameter as the cookie. Put one caramel half on top of each cookie. (If necessary, use a dab of chocolate as "glue" to help caramel adhere to cookie.)
  8. Using a small metal spatula, spread melted chocolate thinly over top and sides of caramel and cookie to cover. Press minced pecans onto tops of cookies. Let stand on a wire rack till chocolate firms
  9. (chill if you like), about 20 min. Put into individual paper wrappers. Store in a cookie tin with a piece of wax paper between each layer.
  10. is Elaine Rysner. She prefers to make the cookies small - about the diameter of a quarter. Use high-quality caramels and chocolate for the best cookies.