Ingredients
3/4
cup sugar
1/4
cup shortening
1/4
cup butter or margarine, softened
1
teaspoon vanilla
1
egg
1 3/4
cups Gold Medal™ all-purpose flour
3/4
teaspoon cream of tartar
3/4
teaspoon baking soda
1/4
teaspoon salt
3/4
cup chopped pecans
36
caramels, unwrapped
2
tablespoons milk
1
cup semisweet chocolate chips (6 oz), melted, cooled
Preparation
Heat oven to 350°F. In large bowl, beat sugar, shortening, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 3 inches apart. With greased bottom of glass dipped into sugar, flatten balls slightly. Press 1 teaspoon pecans onto each cookie.
Bake 9 to 10 minutes or until set but not brown. Cool slightly; remove from cookie sheet to cooling rack.
In small microwavable bowl, microwave caramels and milk uncovered on High 2 to 3 minutes, stirring every minute, until smooth. Spoon caramel over cookies; top with chocolate. Cool completely, about 30 minutes.
