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Pecan-Caramel Thumbprints Recipe

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This recipe for Pecan-Caramel Thumbprints, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Thorne


1 3/4 cups pecans
3/4 cup sugar
1/2 cup butter, softened
2 large eggs
2 cups flour
48 soft, chewy caramels

Preheat oven to 350
Chop 1 1/4 cups pecans - set aside in small bowl
Grind finely remaining 1/2 cup pecans, then mix with sugar.
Add butter and eggs, mix well until smooth.
Add flour and mix until blended
With damp hands roll into 1 inch balls
Roll in chopped pecans and place 1 inch apart on ungreased cookie sheet.
Press a caramel in the center of each cookie.
Bake for 10 to 12 minutes.




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