Yield: 30 servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Flour |
| ½ teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| 1½ cup | Dark brown sugar, |
| \N \N | \"firmly packed\" |
| 1 cup | Salted butter, softened |
| 2 larges | Eggs |
| 2 teaspoons | Scotch whiskey |
| 1 cup | Chopped pecans |
| 1 cup | Whole pecans |
| 8 ounces | Caramel candies |
| ¼ cup | Heavy cream |
COOKIES
CARAMEL GLAZE
Preheat your oven to 300 degrees. In a mixing bowl combine the flour, soda, and salt. Mix well with a wire whisk and set aside.
In a large bowl with an electric mixer beat the sugar and butter together. Mix to form a grainy paste, scraping down the sides of the bowl. Add the eggs and whiskey, and beat on medium speed until soft and lumpy. Add the flour mixture and chopped pecans, and mix at low speed just till mixed. Do not overmix.
Drop dough by rounded tablespoons 2 inches apart on ungreased cookie sheets. Place a whole pecan atop each cookie in the center.
Bake for 23-25 minutes or until the edges begin to turn brown.
Transfer immediately to a cool, flat surface with a spatula.
To prepare the glaze: melt the caramels with the cream in a small saucepan over low heat. Stir with a wooden spoon till smooth.
Remove from heat.
Drizzle the cooled cookies with the glaze in the desired pattern using a spoon or fork.
Note: You may substitute an equal amount of vanilla extract for the whiskey.
Submitted By MONICA WILLYARD On 05-31-95