Ingredients
1. 6 tablespoons butter, softened
2. 2/3 cup packed brown sugar
3. 1 egg
4. 1/2 teaspoon vanilla extract
5. 1-1/4 cups all-purpose flour
6. 1/2 teaspoon baking powder
7. 1/4 teaspoon salt
8. 3/4 cup finely chopped pecans, divided

Directions

1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in 1/2 cup pecans. Shape into two 7-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
2. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle with remaining nuts; press gently. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: 4 dozen.

Ingredients
1. 1 cup butter-flavored shortening
2. 1 cup sugar
3. 1/2 cup packed brown sugar
4. 2 eggs
5. 2 teaspoons vanilla extract
6. 2-1/2 cups all-purpose flour
7. 1 teaspoon baking soda
8. 1/2 teaspoon salt
9. 1 cup chopped pecans
10. 1 cup milk chocolate chips
11. 3/4 cup peanut butter chips
12. 3/4 cup English toffee bits or almond brickle chips
13. 3/4 cup flaked coconut (optional)
14. 2/3 cup white baking chips

Directions

1. In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients.
2. Drop by 1/4 cupfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks. Yield: 2 dozen.

Ingredients
1. 1/2 cup butter, softened
2. 1 cup sugar
3. 1 egg
4. 1/3 cup milk
5. 2 ounces unsweetened chocolate, melted and cooled
6. 1 teaspoon vanilla extract
7. 2 cups all-purpose flour
8. 1/2 teaspoon baking powder
9. 1/2 teaspoon salt
10. 12 caramels, quartered
12. FROSTING:
13. 1-1/2 cups confectioners’ sugar
14. 1 ounce unsweetened chocolate, melted and cooled
15. 2 tablespoons light corn syrup
16. 2 to 3 tablespoons hot water
17. Chopped pecans, optional

 

Directions

18. In a large bowl, cream butter and sugar. Beat in egg, milk, chocolate and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate overnight or until easy to handle.
19. Shape rounded tablespoonfuls of dough around caramel pieces. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 6-8 minutes or until set. Remove to wire racks to cool.
20. In a bowl, combine the confectioners’ sugar, chocolate, corn syrup and enough water to achieve desired spreading consistency. Frost cookies. Sprinkle with pecans if desired. Yield: 4 dozen.

Ingredients
1. 2 tablespoons butter, softened
2. 2 tablespoons shortening
3. 1 cup packed brown sugar
4. 1 egg
5. 1 teaspoon vanilla extract
6. 1-1/2 cups all-purpose flour
7. 3/4 teaspoon baking soda
8. 3/4 teaspoon cream of tartar
9. 1/4 teaspoon salt
10. 1/4 cup English toffee bits or almond brickle chips
11. 1/4 cup finely chopped pecans

Directions

12. In a large bowl, cream the butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture ans mix well. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm.
13. Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1-2 minutes before removing from pans to wire racks. Yield: about 1-1/2 dozen.