cookie. Put one caramel half on top of each cookie. (If necessary, use a dab of chocolate as "glue" to help caramel adhere to cookie.) Using a small metal spatula, spread melted chocolate thinly over top and sides of caramel and cookie to cover. Press chopped pecans onto tops of cookies. Let stand on a wire rack until chocolate firms (refrigerate if desired), about 20 minutes. Put into individual paper wrappers. Store in a cookie tin with a piece of wax paper between each layer. The first-place winner of the Tribune's 1991 Holiday Cookie Contest is Elaine Rysner. She prefers to make the cookies small about the diameter of a quarter. Use high-quality caramels and chocolate for the best cookies. from the Chicago Tribune fourth annual Food Guide Holiday Cookie Contest December 5, 1991 ----