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1
In large bowl, combine all base ingredients except flour; blend well.
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2
Lightly spoon flour into measuring cup; level off.
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3
Add flour; mix well.
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4
If necessary, cover dough with plastic wrap; refrigerate 1 hour for easier handling.
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5
Heat oven to 325F On well-floured surface, roll out half of dough at a time into 10x8-inch rectangle.
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6
With pastry wheel or knife, cut into 2-inch squares.
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7
Place 1/2 inch apart on ungreased cookie sheets.
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8
Bake at 325F for 10 to 13 minutes or until set.
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9
Remove from cookie sheets; place on wire racks.
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10
Cool 15 minutes or until completely cooled.
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11
In medium saucepan, combine caramels, 3 tablespoons whipping cream and 3 tablespoons margarine; cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.
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12
Remove from heat.
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13
Stir in 3/4 cup powdered sugar and chopped pecans.
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14
(Add additional whipping cream a few drops at a time, if needed for desired spreading consistency.)
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15
Spread 1 teaspoon warm filling on each cookie square.
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16
In small saucepan, combine chocolate chips, 1 tablespoon whipping cream and 2 teaspoons margarine.
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17
Cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth.
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18
REMOVE FROM HEAT.
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19
Stir in 3 tablespoons powdered sugar and 1 teaspoon vanilla.
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20
Spread glaze evenly over caramel filling on each cookie.
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21
Top each with pecan half.
