| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons unsweetened baking cocoa

1/2 cup chopped pecans

1/2 cup plus 2 tablespoons butter, softened

1 cup granulated sugar

1 large egg

1/3 cup milk

1 teaspoon vanilla extract

18 soft caramels, cut in half

Chocolate Glaze (See below)

1. In medium bowl combine flour, baking powder, salt, baking cocoa and pecans. Mix well. Set aside.
2. In mixing bowl cream butter and sugar until fluffy, add the egg, milk and vanilla; continue beating for another 2 minutes. Stir in flour mixture to form soft dough.
3. Divide dough in half, wrap in plastic and chill 1 to 2 hours.
4. Preheat oven to 400*F (205*C).
5. Mold dough by rounded teaspoons around a each caramel half. Place on ungreased cookie sheet and bake 7 minutes to 8 minutes.
6. Transfer cookies immediately to wire cookie racks or paper towels to cool. After cookies have cooled, swirl cookies with chocolate glaze.

Chocolate Glaze:

1 1/2 cups powdered sugar

2 tablespoons light corn syrup

3 tablespoons unsweetened baking cocoa

1 tablespoon butter, melted

2 to 3 tablespoons hot water

1. In a small bowl, blend together powdered sugar, corn syrup, cocoa, butter and hot water.

Makes 3 dozen.