Caramel Pecan Snappers

Comments:
A little labor intensive and they take a while to cool, but the awesomeness is worth it! Makes 36 cookies.
A note about cookies: if they are done on top, but black on the bottom, you have a bad cookie sheet. Try an insulated one or a baking stone.

Ingredients:

• 3/4 cup sugar
• 1/4 cup shortening (I use Butter flavor Crisco)
• 1/4 cup butter or margarine, softened
• 1 tsp. vanilla
• 1 egg
• 1-3/4 cups all-purpose flour
• 3/4 tsp. cream of tartar
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 3/4 cup chopped pecans
• 36 caramels, unwrapped
• 2 Tbsp. milk
• 1 pkg. (6 oz.) semi-sweet chocolate chips (1 cup), melted and cooled
  

Directions:
Preheat oven to 350 F. Beat sugar, butter, shortening, vanilla and egg in a large bowl with electric mixer on medium speed. Stir in flour, cream of tartar, baking soda, and salt.

Shape dough into 1-inch balls. Place 3 inches apart on ungreased cookie sheet. Press bottom of glass into dough to grease; then dip into granulated sugar; press slightly on dough. Press 1 tsp. pecans onto each cookie.

Bake 9-10 minutes or until set but not brown. Cool slightly; remove from cookie sheet to wire rack.

Place caramels and milk in small microwavable bowl. Microwave uncovered on High 2-3 minutes, stirring evenly every minute, until smooth. Spoon caramel over cookies; top with a small spoonful of chocolate. Cool completely.

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