INGREDIENTS

    Cookie
  • 1/2 cup butter , softened
  • 1/4 cup powdered sugar
  • 2 tablespoons firmly packed brown sugar
  • 1 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt

    • Topping

  • 30caramels, unwrapped
  • 1 tablespoon milk
  • 1/2 cup chopped pecans

DIRECTIONS

  1. Heat oven to 325. Line 8 inch square baking pan with aluminum foil, extending foil over edges.
  2. Combine butter, powdered sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.
  3. Press dough evenly into prepared pan; prick dough with tines of fork every 1/2 inch. Bake for 25 to 30 minutes or until golden brown. Lift cookies from pan using aluminum foil. Immediately cut into 20 sticks. Cool completely.
  4. Place caramels and half & half in microwave-safe bowl. Microwave on high, stirring twice, until caramels are melted. Dip ends of shortbread sticks into melted caramel mixture; roll in pecans. Place onto waxed paper; let stand until set.