Makes 4 dozen cookies
1 ½ cups butter, softened
½ cup sugar
1 teaspoon almond extract
4 cups all-purpose flour
½ teaspoon salt
24 caramels
1 cup semi-sweet chocolate chips
2 teaspoons shortening
1 cup chopped pecans
4 dozen pecan halves
1. Heat oven to 350ºF. In a large bowl, mix butter, sugar and almond extract. Stir in flour and salt. (If dough is too crumbly, mix in 1 to 2 tablespoons additional softened butter.)
2. Divide dough into 12 equal parts. Roll each part into ¼-inch-thick circle. (If dough is sticky, chill about 15 minutes.) Cut each circle in 4 wedges. Place wedges 1 inch apart on an ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
3. Meanwhile, in 1 quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently until melted. (Or microwave for 1 minute, and then at 50% power for 30 second intervals.)
4. Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans. (If caramel thickens put it back into microwave as needed, 15-30 second intervals at 50% power.)
5. In a small microwavable bowl, microwave chocolate chips and shortening uncovered on high for 1 minute. Stir then return to microwave for 30 second intervals until melted and thin enough to drizzle. Put chocolate in a plastic bag and snip the corner. Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies.
Notes: This is a shortbread cookie…the dough is very crumbly, mix it well, even by hand if you need to, just until it sticks together and you can form it into a ball. I don’t use the shortening with the chocolate chips. I do use Peters caramel (Gygi sells a 5 pound block, and it microwaves great!) The original recipe instructs that each circle be cut into 6 wedges, giving you 72 finished cookies. I don’t dip all my cookies into the pecans, since some of my kids won’t eat nuts. They are pretty with just the caramel and chocolate.
1 ½ cups butter, softened
½ cup sugar
1 teaspoon almond extract
4 cups all-purpose flour
½ teaspoon salt
24 caramels
1 cup semi-sweet chocolate chips
2 teaspoons shortening
1 cup chopped pecans
4 dozen pecan halves
1. Heat oven to 350ºF. In a large bowl, mix butter, sugar and almond extract. Stir in flour and salt. (If dough is too crumbly, mix in 1 to 2 tablespoons additional softened butter.)
2. Divide dough into 12 equal parts. Roll each part into ¼-inch-thick circle. (If dough is sticky, chill about 15 minutes.) Cut each circle in 4 wedges. Place wedges 1 inch apart on an ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
3. Meanwhile, in 1 quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently until melted. (Or microwave for 1 minute, and then at 50% power for 30 second intervals.)
4. Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans. (If caramel thickens put it back into microwave as needed, 15-30 second intervals at 50% power.)
5. In a small microwavable bowl, microwave chocolate chips and shortening uncovered on high for 1 minute. Stir then return to microwave for 30 second intervals until melted and thin enough to drizzle. Put chocolate in a plastic bag and snip the corner. Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies.
Notes: This is a shortbread cookie…the dough is very crumbly, mix it well, even by hand if you need to, just until it sticks together and you can form it into a ball. I don’t use the shortening with the chocolate chips. I do use Peters caramel (Gygi sells a 5 pound block, and it microwaves great!) The original recipe instructs that each circle be cut into 6 wedges, giving you 72 finished cookies. I don’t dip all my cookies into the pecans, since some of my kids won’t eat nuts. They are pretty with just the caramel and chocolate.
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