Ingredients
- 20 caramels
- 8 cm
- 2 eggs
- 1/2 caramel in center of cookie
- 1 1/2 c firmly packed brown sugar
- 12 oz miniature semi-sweet
- 1 3/4 c all purpose flour
- 1 c pecans (chopped)
- 5/8 c crisco shortening
- 3/8 c cocoa
- 1 tb water
- 1 ts vanilla
- 1/4 ts baking soda
- 1/2 ts salt
to 9 minutes, or until cookies are set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 4 dozen cookies ----
