| 1 | Preparation time: 50 minutes cooking time: 15 minutes |
| 2 | Heat oven to 325 degrees. |
| 3 | Have ungreased baking sheets ready. |
| 4 | Cream butter, sugar and vanilla in large mixer bowl until well-mixed. |
| 5 | Stir in flour and baking powder. |
| 6 | (if kitchen is warm, refrigerate dough for a few minutes; dough should be firm enough to roll easily). |
| 7 | Shape scant teaspoonsful of dough into balls about the size of a marble. |
| 8 | Place on baking sheet, leaving about 2 inches between cookies. |
| 9 | Flatten slightly. |
| 10 | Bake until golden, about 15 minutes. |
| 11 | Transfer to wire racks to cool. |
| 12 | Melt chocolate chips with shortening in top of double boiler set over simmering water. |
| 13 | Remove from heat. |
| 14 | Flatten caramel halves so they are the same diameter as the cookie. |
| 15 | Put one caramel half on top of each cookie. |
| 16 | (if necessary, use a dab of chocolate as "glue" to help caramel adhere to cookie). |
| 17 | Using a small metal spatula, spread melted chocolate thinly over top and sides of caramel and cookie to cover. |
| 18 | Press chopped pecans onto tops of cookies. |
| 19 | Let stand on a wire rack until chocolate firms (refrigerate if desired), about 20 minutes. |
| 20 | Put into individual paper wrappers. |
| 21 | Store in a cookie tin with a piece of wax paper between each layer. |
| 22 | the first-place winner of the tribune"s 1991 holiday cookie contest is elaine rysner. |
| 23 | She prefers to make the cookies small - about the diameter of a quarter. |
| 24 | Use high-quality caramels and chocolate for the best cookies |
