Base:
3/4 cup powdered sugar
3/4 cup butter or margarine, softened
2 tablespoons whipping cream
1 teaspoon vanilla extract
2 cups all-purpose flour
Filling:
28 soft caramels, unwrapped
1/4 cup whipping cream
1/4 cup butter or margarine
1 cup powdered sugar
1 cup chopped pecans
Glaze:
1/2 cup semisweet chocolate chips
2 tablespoons whipping cream
1 tablespoon butter or margarine
1/4 cup powdered sugar
1 teaspoon vanilla extract
48 pecan halves, if desired
In large bowl, combine all base ingredients
except flour; blend well. Stir in flour; mix well. Cover and
refrigerate dough for 2 hours.
Preheat oven to 325*F (160*C). On floured
surface, roll half of dough to 12 x 8-inch rectangle. Using pastry
wheel or knife, cut into 2-inch squares. Place 1/2 inch apart
on ungreased cookie sheets.
Bake for 12 to 16 minutes or until set.
Cool on wire racks. Repeat with remaining dough.
In medium saucepan, combine caramels,
1/4 cup whipping cream and 1/4 cup butter; cook over low heat,
stirring frequently, until caramels are melted and mixture is
smooth. Remove from heat; stir in 1 cup powdered sugar and chopped
pecans. (Add additional whipping cream a small amount at a time,
if needed for desired consistency.) Spread 1 teaspoon of warm
filling on each cookie square.
In small saucepan, combine chocolate chips,
2 tablespoons whipping cream and 1 tablespoon butter; cook over
low heat, stirring frequently, until chocolate chips are melted
and mixture is smooth. Remove from heat; stir in 1/4 cup powdered
sugar and 1 teaspoon vanilla. Spread glaze over caramel filling.
Top each cookie with pecan half.
