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Ingredientes
- 3/4 c. Sugar
- 1/2 c. Butter or possibly margarine, softened
- 1/2 c. Shortening
- 1 tsp Vanilla
- 1 x Egg, separated
- 1 3/4 c. All purpose flour
- 1/2 c. Unsweetened cocoa
- 1/2 tsp Baking pwdr
- 1 1/2 c. Finely minced pecans
- 20 x Caramels, unwrapped
- 1/4 c. Half and half
Direcciones
- Heat oven to 325. In large bowl, combine sugar, butter and shortening; beat till light and fluffy. Add in vanilla and egg yolk; blend well.
- Lightly spoon flour into measuring c.; level off. Add in flour, cocoa and baking pwdr to butter mix, mix well.
- In small bowl, beat egg white till foamy; place pecans in another small bowl. Shape dough into 1 inch balls. Dip in egg white; roll in pecans.
- Place 2 inches apart on ungreased cookie sheets. With thumb, make indentation of each cookie.
- Bake at 325 for 12 to 14 min or possibly till cookies are set.
- Meanwhile, in small saucepan, combine caramels and half and half; cook over medium low heat till caramels are melted, stirring occasionally.
- Immediately remove cookies from cookie sheets; place on wire racks. Spoon 1/2 tespoon hot caramel mix into center of each cookie. Cold completely.
- Makes 4 dozen cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 12 servings | |
| Calories 786 | |
| Calories from Fat 282 | 36% |
| Total Fat 32.45g | 41% |
| Saturated Fat 10.73g | 43% |
| Trans Fat 2.86g | |
| Cholesterol 46mg | 15% |
| Sodium 404mg | 17% |
| Potassium 317mg | 9% |
| Total Carbs 120.82g | 32% |
| Dietary Fiber 1.9g | 6% |
| Sugars 90.42g | 60% |
| Protein 9.35g | 15% |
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