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BEAT butter and sugar in large bowl with electric mixer on medium
speed until light and fluffy. Add chocolate, egg and vanilla;
mix well. Add flour; beat until well blended. Cover and
refrigerate at least 1 hour or until well chilled.
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PREHEAT oven to 350°F. Shape dough into 1-inch balls. Roll in
pecans; press pecans gently into dough to secure. Place, 1 inch
apart, on ungreased baking sheets. Make indentation in center of
each ball with your thumb.
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BAKE 12 to 14 minutes or until lightly browned. Remove from
baking sheets; cool on wire racks.
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MICROWAVE caramels and milk in microwavable bowl on HIGH 1 minute or
until caramels are completely melted, stirring after 30 seconds.
Spoon into centers of cookies. Cool until set.
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Store cookies in single layers in an airtight container with
sheets of wax paper between each layer to prevent the cookies
from sticking together.
*For best results, do not substitute margarine for the butter
in this recipe as it will cause the dough to spread excessively
on the baking sheet as the cookies bake. |