Caramel-Filled Maple-Pecan Cookies

1. 1

   Heat oven to 350F.

2. 2

   Beat cream cheese and butter in large bowl with mixer until blended.

3. 3

   Add sugar and extract; mix well.

4. 4

   Gradually add flour, beating well after each addition.

5. 5

   Microwave caramels and half-and-half in small microwaveable bowl on HIGH 1-1/2 min.

6. 6

   or until caramels are completely melted and mixture is well blended, stirring after 1 min.

7. 7

   Cool 5 min.

8. 8

   Meanwhile, shape dough into 48 (1-inch) balls.

9. 9

   Roll in nuts until evenly coated.

10. 10

    Place, 2 inches apart, on parchment-covered baking sheets.

11. 11

    Indent centers.

12. 12

    Pour caramel sauce into resealable plastic bag.

13. 13

    Cut small piece off one bottom corner of bag; use to squeeze caramel sauce into indentations in dough.

14. 14

    Bake 12 to 14 min.

15. 15

    or until edges are lightly browned.

16. 16

    Cool on baking sheets 5 min.

17. 17

    Remove to wire racks; cool completely.

* Per serving · 4 servings · Values may vary.

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