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Instructions |
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In a stand mixer cream butter and sugar at medium high speed until light and creamy, about 2 minutes. Add the Flour, Salt and Vanilla and mix, beginning at a low speed and increasing to medium until flour is just combined. Add pecans and mini Chocolate Chips.
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Place 1/4 dough onto a sheet of waxed paper, roll paper around dough and form into a log. Repeat until all dough is rolled into logs. Refrigerate until hard. (approximately 1 hour)
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Slice into 1/4 inch rounds. Place on cookie sheet covered with parchment paper. Bake at 275 degrees for approximately 20 minutes or until shortbread is dry and barely golden. Let cool.
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Melt caramels with enough heavy cream to allow caramel to drizzle freely. Use more if needed to get consistency that can be drizzled over cookies.
Melt chocolate in double boiler.
Drizzle caramel and chocolate over cookies. Let cookies set - about 2 hours.
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Originally Submitted
11/4/2010
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