Carmel Pecan Treats - From the Kitchen of Aunt Mimi Moses

ingredients

1
Heat oven to 325 degrees. Beat butter, sugar and vanilla in large bowl of electric mixer until well mixed. Add flour and baking powder; mix well. Refrigerate dough until firm enough to roll easily, about 15 minutes.
2
Shape scant teaspoonful of dough into balls about size of small marble. Place on ungreased baking sheet, leaving about 2 " between cookies. Flatten slightly. Bake until golden, about 15 minutes. Transfer to wire rack to cool.
3
Melt chocolate chips and shortening on top of double boiler set over simmering water. Remove from heat but keep over water.
4
Flatten caramel halves with bottom of glass to same diameter as cookie. Put one caramel on cookie. Press about 1/4 teaspoon chopped pecans onto tops of cookies while chocolate is still wet. Let stand on a wire rack until chocolate firms (refrigerate if desired) about 20 minutes. Put into individual paper wrappers. Store in cookie time with wax paper between each layer.

Source: Aunt Mimi Moses