These cookies are my absolute favorite. Without fail, I make them every year and only at Christmas so you could say, I look forward to these cookies all year long. In my opinion, the flavors are perfect and classic. It’s really something to savor and enjoy with a cup of hot tea. They make a great gift because they are so pretty. Bonus: they freeze really well with a layer of wax/ parchment paper separating the layers. Also, I typically will bake the cookie before hand, freeze and then when I have more time, I’ll complete the process.

Ingredients:

For the cookies:

• 1 cup Crisco
• 1/2 cup brown sugar
• 1 1/2 cups sugar
• 3 eggs
• 2 tbsps. milk
• 1 tsp. vanilla extract
• 4 – 5 cups all-purpose flour
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. cream of tartar
• 1 tsp. salt

For the caramel and chocolate topping:

• 1 bag of caramels
• 2 tbsp. milk
• 3 cups pecan halves
• 1 60z bag semi-sweet chocolate chips

Preparation:

Cream together Crisco and sugar; add milk. Beat in eggs one at a time; add vanilla. Combine flour, baking soda, cream of tartar, and salt. Mix into creamed mixture. Chill one hour.

Heat oven to 350 degrees. Roll out 1/3 of the dough at a time to a 1/4 inch thickness on a lightly floured surface, cut out with 2 1/4 cookie cutter (I’ve always used the top part of a drinking glass). Place 2 inches apart on an ungreased cookie sheet. Bake 5-6 minutes until edges are slightly golden. Remove to cooling rack.

For the topping, combine caramels and milk in a microwave safe bowl and heat for 1 minute. Stir, and repeat, until smooth. Drop by rounded teaspoonfuls on top of each cookie. Place 3 or 4 pecan halves around the edge of the caramel. Place chocolate chips in a microwave safe cup. Microwave for 1 minute, stir, and repeat at 30 second intervals, until smooth. Spread teaspoonfuls over the top of the caramel, without covering the pecans. Cool completely. Store in an airtight container.