Pecan Caramel Thumbprints



1 1/4 C. pecans
1/2 C. unsalted butter
1/2 C. brown sugar
2 large eggs
2 C. flour
1 t. baking powder
1/4 t. salt
48 soft and chewy caramels
confectioners sugar for decoration

1. In a food processor, pulse 1 1/4 cups pecans until just chopped; transfer to a small bowl. Put remaining 1/2 cup pecans and the sugar in food processor; pulse until nuts are finely ground. add butter and eggs; process until smooth. Add flour, baking powder and salt; pulse just until blended. Scrape dough into a bowl.
2. Heat oven to 350° F. With dampened hands, roll dough into 1 inch balls, then roll in the chopped nuts to coat. Place 1 inch apart on ungreased cookie sheet. Press a caramel in center of each. Bake 10 to 12 minutes or until edges are very lightly browned. Remove to wire racks to cool. If desired, dust with confectioners sugar. Store in airtight container at room temperature for 1 week or you freeze for up to 3 months.

Yield: 48 cookies

www.razzledazzlerecipes.com