"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chocolate Pecan Caramel Cookies Recipe

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This recipe for Chocolate Pecan Caramel Cookies, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Jones
Added: Thursday, October 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C Butter, softened
2/3 C Sugar
1 Egg, separated
1 tsp Vanilla
3 squares BAKER'S Semi-Sweet Chocolate, melted, cooled
1 C Flour
1 C Pecans, finely chopped
15 KRAFT Caramels
2 T Milk

Directions:
Directions:
PREHEAT oven to 350F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in chocolate, egg yolk and vanilla. Add flour; mix well. Shape dough into ball; cover with plastic wrap. Refrigerate 20 minutes or until slightly firm. ROLL dough into 24 balls, each about 1 inch in diameter. Dip each ball in lightly beaten egg white, then in pecans, turning to evenly coat each ball. Place, 2 inches apart, on ungreased baking sheets. Use your thumb or the end of a wooden spoon to make a deep indentation in the center of each ball. BAKE 10 to 12 minutes or until lightly browned. Remove cookies to wire racks to cool. Meanwhile, melt caramels and milk in microwaveable bowl on MEDIUM 1 minute or until caramels are completely melted when stirred. Fill centers of cookies evenly with the caramel mixture. Refrigerate until firm.

Number Of Servings:
Number Of Servings:
2 doz Cookies
Preparation Time:
Preparation Time:
1.5 hours

 

 

 

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