Ingredients:
1/2 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups dark brown sugar, packed
1 cup butter, softened
2 large eggs
2 teaspoons vanilla extract
1 cup pecans, chopped
1 cup whole pecans
8 ounces caramels
1/4 cup heavy cream
Directions:
Preheat oven to 300 degrees.
In a bowl combine flour, soda and salt and mix well. Set aside.
In a large bowl cream sugar and butter with an electric mixer until it forms a grainy paste. Scrape down the sides of the bowl.
Add eggs one at a time mixing well after each.
Add vanilla, and beat at medium speed until soft and lumpy.
Add the flour mixture and chopped pecans just until combined.
Drop rounded tablespoons of dough 2 inches apart onto and ungreased cookie sheets.
Place 1 whole pecan in center of each cookie.
Bake 23-25 minutes or until cookie edges begin to brown lightly.
Transfer immediately to cool, flat surface.
CARAMEL GLAZE: Melt caramels with the cream in a small saucepan over low heat. Stir with a spoon until smooth and remove from heat.
Drizzle cooled cookies with the caramel glaze in desired pattern.
Servings: 30
Time preparation: 20 min.
Time total: 40 min.