Caramel and Chocolate topping:
Cream Crisco shortening & sugars together. Add milk. Beat in eggs one at a time. Add vanilla. Combine flour, baking soda, cream of tartar & salt. Mix into creamed mixture. Chill one hour. Heat oven to 350 degrees. Roll out 1/3 of dough at a time, to 1/4 inch thickness on a floured surface. Cut out with 2 1/4 inch cookie cutters. Place 2 inches apart on on ungreased baking sheet. Bake 5-6 minutes, until edges are slightly golden. Remove to cooling rack.
For topping, combine caramels & milk in microwave safe bowl. Cover with waxed paper. Microwave at 50% power for 1 minute. Stir, repeat until smooth. Drop rounded teaspoonfuls on top of each cookie. Place 3 pecan halves around edge of caramel. Place chocolate chips in microwave safe cup. Microwave at 50% power for one minute. Stir. Repeat until smooth. Spread rounded teaspoonfuls over top of caramel. Don't cover pecans.. Cool completely. (You can also melt caramels and chocolate on the stove on very low heat.)
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