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Prep 60min
Total60min
Servings36
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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
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Steps
1
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.
2
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.
3
Bake 9 to 10 minutes or until set but not brown. Cool slightly; remove from cookie sheet to cooling rack.
4
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.
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Melt chocolate chips in a small saucepan over low heat, stirring frequently, until melted. Or microwave chips in a microwavable bowl uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes.
Bake the cookies, tightly wrap and freeze up to 6 months. When you're ready to serve the cookies, thaw at room temperature and add the caramel and chocolate topping.
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