| Cookie | Filling Ingredients: | Drizzle Ingredients |
| 2/3 cup butter, softened | 20 caramels, unwrapped | 1 cup real semi-sweet chocolate chips |
| ½ cup sugar | 2 Tablespoons heavy whipping cream | 1 tablespoon shortening |
| 2 egg yolks | 48 pecan halves | |
| 1 teaspoon vanilla | ||
| 1 ½ cups all-purpose flour | ||
| Combine butter, sugar, egg yolks and vanilla in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate until firm (at least 1 hour). Heat oven to 375°F. Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb. (Edges may crack slightly.) Bake for 7 to 10 minutes or until edges begin to brown. Cool completely. Store cookies in a container with a tight-fitting lid for 2 to 3 days or freeze for up to 2 months. On serving day, combine caramels and whipping cream in medium microwave-safe bowl. Microwave on HIGH 1 minute; stir. Continue microwaving 1 minute or until melted; stir until smooth. Spoon about 1/2 teaspoon caramel mixture into center of each cookie. Top with pecan half. Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH 1 minute; stir. Continue microwaving 30 seconds or until melted; stir until smooth. Drizzle over cookies. Let stand until set (about 2 hours). Recipe Tip To store drizzled cookies, arrange cookies between layers of waxed paper in a container with a tight-fitting lid. Store at room temperature for 1 to 2 days or freeze for up to 2 months. |
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