Chocolate Carmelita's  



Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons baking cocoa
1/2 cup chopped pecans
1/2 cup plus 2 tablespoons butter, softened
1 cup sugar
1 egg
1/3 cup milk
1 teaspoon vanilla extract
18 caramels, cut in half
Chocolate Glaze (See below)

Chocolate Glaze:
1 1/2 cups powdered sugar
2 tablespoons light corn syrup
3 tablespoons baking cocoa
1 tablespoon butter, melted
2 to 3 tablespoons hot water
 

Method:
In medium bowl combine flour, baking powder, salt salt, baking cocoa and pecans. Mix well. Set aside. In mixing bowl cream butter and sugar until fluffy, add the egg, milk and vanilla; continue beating for another 2 minutes. Stir in flour mixture to form soft dough.
Divide dough in half, wrap in plastic and chill 1 to 2 hours.
Heat oven to 400*F (205*C).
Mold dough by rounded teaspoons around a each caramel half. Place on ungreased cookie sheet and bake 7 minutes to 8 minutes. Transfer cookies immediately to wire cookie racks or paper towels to cool. After cookies have cooled, swirl cookies with chocolate glaze.

Chocolate Glaze:
In a small bowl, blend together powdered sugar, corn syrup, cocoa, butter and hot water.

Makes 3 dozen