Ingredients
- 20 caramels
- 8 cm
- 2 eggs
- 1/2 caramel in center of cookie
- 325 gr firmly packed brown sugar
- 230 gr miniature semi-sweet
- 220 gr all purpose flour
- 140 gr pecans (chopped)
- 130 gr crisco shortening
- 28 gr cocoa
- 16 ml water
- 4 gr vanilla
- 1 gr baking soda
- 1 gr 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 ----
