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1
Combine butter, sugar, egg yolks and vanilla in large bowl.
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2
Beat at medium speed until creamy.
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3
Reduce speed to low; add flour.
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4
Beat until well mixed.
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5
Cover; refrigerate until firm, at least 1 hour.
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6
Heat oven to 375F Shape dough into 1-inch balls.
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7
Place 1 inch apart onto ungreased cookie sheets.
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8
Make indentation in center of each cookie with thumb.
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9
(Edges may crack slightly.)
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10
Bake for 7 to 10 minutes or until edges begin to brown.
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11
Cool completely.
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12
Store cookies in a container with a tight-fitting lid for 2 to 3 days or freeze for up to 2 months.
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13
On serving day, combine caramels and whipping cream in medium microwave-safe bowl.
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14
Microwave on HIGH 1 minute; stir.
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15
Continue microwaving 1 minute or until melted; stir until smooth.
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16
Spoon about 1/2 teaspoon caramel mixture into center of each cookie.
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17
Top with pecan half.
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18
If caramel filling gets too thick, reheat in microwave for 10 to 15 seconds until it becomes spoonable again.
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19
Place chocolate chips and shortening in small microwave-safe bowl.
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20
Microwave on HIGH 1 minute; stir.
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21
Continue microwaving 30 seconds or until melted; stir until smooth.
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22
Drizzle over cookies.
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23
Let stand until set, about 2 hours.
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24
To store drizzled cookies, arrange cookies between layers of waxed paper in a container with a tight-fitting lid.
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25
Store at room temperature for 1 to 2 days or freeze for up to 2 months.
