• Cooking Time: 7
• Servings: 48
• Preparation Time: 20
• Cookie Ingredients:
• 2/3 cup Butter, softened
• 1/2 cup sugar
• 2 egg yolks
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• Filling Ingredients:
• 20 caramels, unwrapped
• 2 tablespoons Heavy Whipping Cream
• 48 pecan halves
• Drizzle Ingredients:
• 1 cup real semi-sweet chocolate chips
• 1 tablespoon shortening

1. Combine butter, sugar, egg yolks and vanilla in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour.
2. Beat until well mixed.
3. Cover; refrigerate until firm (at least 1 hour).
4. Heat oven to 375°F.
5. Shape dough into 1-inch balls.
6. Place 1 inch apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb. (Edges may crack slightly.)
7. Bake for 7 to 10 minutes or until edges begin to brown.
8. Cool completely.
9. Store cookies in a container with a tight-fitting lid for 2 to 3 days or freeze for up to 2 months.
10. On serving day, combine caramels and whipping cream in medium microwave-safe bowl.
11. Microwave on HIGH 1 minute; stir.
12. Continue microwaving 1 minute or until melted; stir until smooth.
13. Spoon about 1/2 teaspoon caramel mixture into center of each cookie.
14. Top with pecan half.
15. Place chocolate chips and shortening in small microwave-safe bowl.
16. Microwave on HIGH 1 minute; stir.
17. Continue microwaving 30 seconds or until melted; stir until smooth.
18. Drizzle over cookies.
19. Let stand until set (about 2 hours).

Recipe Tip: To store drizzled cookies, arrange cookies between layers of waxed paper in a container with a tight-fitting lid. Store at room temperature for 1 to 2 days or freeze for up to 2 months. Recipe Tip: Place cookies on a cooling rack over a piece of waxed paper to catch any extra chocolate drizzle. Recipe Tip: If caramel filling gets too thick, reheat in microwave for 10 to 15 seconds until it becomes spoonable again.