Pecan Caramel Crispies

Pecans have the most wonderful flavor.  When they are toasted the flavor becomes even more intense and nutty.  I love pecans in so many dishes, but in cookies--they are pure heaven.  My cousin gave me this recipe.  She brought them to a family get-together and I was hooked.  I followed the recipe exactly the first time I made them.  But this time some experimentation was in order by way of toasting the pecans and increasing the amount used in the recipe.  To coax a bit more flavor, the amount of vanilla was doubled, and a small square of caramel was added just before baking. When they came out of the oven a chocolate candy melt was placed on top.

Heat oven to 375 degrees F.

1/2 cup softened butter
6 tablespoons brown sugar (do not pack)
6 tablespoons granulated sugar
1 egg
1 teaspoon vanilla
1 1/4 cups all purpose flour-sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/ 1/4 cups toasted chopped pecans (spread on baking sheet and bake at 375 for 5-6 minutes)
about 15 unwrapped caramels- halved

Cream butter and sugars until light.  Beat in egg and vanilla.  Sift together dry ingredients; blend into creamed mixture. Stir in nuts.

Drop by rounded teaspoon on baking sheet lined with Silpat. Place 1/2 caramel in middle of cookie and press lightly.  Bake 10-12 minutes.  Remove from oven. If desired place milk chocolate or semi sweet chocolate such as Wilton cookie melts on top of cookie. Cool cookies slightly before removing from pan.

Makes approximately 2 1/2 dozen cookies.