IngredientsRecipe from: Home Cooking Sweet Treats 06
Caramel & Chocolate Topping
Cream shortening and sugars together; add milk. Beat eggs, one at a time. Add vanilla.
Combine flour, baking soda, cream of tartar and salt; mix into creamed mixture. Chill 1 hour.
Preheat oven to 350 degrees. Roll out 1/3 of dough at a time, to 1/4-inch thickness on a floured surface. Cut out with 2 1/4-inch cookie cutters. Place 2 inches apart on ungreased baking sheet. Bake 5 to 6 minutes, until edges are slightly golden. Remove to cooling rack. For topping, combine caramels and milk in microwave-safe bowl; cover with waxed paper. Microwave at medium power for 1 minute. Stir; repeat until smooth. (Or, melt on stovetop in small saucepan on very low heat.) Drop rounded teaspoonfuls on each cookie. Place 3 pecan halves around edge of caramel.
Place choclate chips in microwave-safe cup. Microwave on medium power for 1 minute. Stir; repeat until smooth. Spread round teaspoonfuls over top of caremel. Don't cover pecans. Cool completely.
Makes 5 dozen.