CARAMEL-PECAN SNAPPERS

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Caramel-Pecan Snappers image

Chocolate and caramel lovers will snap up these buttery-rich cookies quickly.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 13

3/4 cup sugar
1/4 cup shortening
1/4 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
1 3/4 cups Gold Medal™ all-purpose flour
3/4 teaspoon cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chopped pecans
36 caramels, unwrapped
2 tablespoons milk
1 cup semisweet chocolate chips (6 oz), melted, cooled

Steps:

  • Heat oven to 350°F. In large bowl, beat sugar, shortening, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
  • Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 3 inches apart. With greased bottom of glass dipped into sugar, flatten balls slightly. Press 1 teaspoon pecans onto each cookie.
  • Bake 9 to 10 minutes or until set but not brown. Cool slightly; remove from cookie sheet to cooling rack.
  • In small microwavable bowl, microwave caramels and milk uncovered on High 2 to 3 minutes, stirring every minute, until smooth. Spoon caramel over cookies; top with chocolate. Cool completely, about 30 minutes.

Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 12 g, TransFat 0 g

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