Caramel Pecan Cookies Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  packed brown sugar
     1/2           cup  butter or margarine -- softened
  2        tablespoons  water
  1           teaspoon  vanilla
  1 1/2           cups  all-purpose flour
     1/8      teaspoon  salt
  8                     vanilla caramels
  160                   pecan halves (about 2 1/4 cups)
                        Chocolate Glaze -- (recipe follows)
                       
                        CHOCOLATE GLAZE
  1              ounce  unsweetened baking chocolate
  1                cup  powdered sugar
  1           teaspoon  vanilla
  2          teaspoons  water (2 to 4 teaspoons)

Heat oven to 350º. Beat brown sugar, butter, water and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

Cut each caramel into 4 pieces with sharp knife. For each cookie, group 5 pecan halves on ungreased cookie sheet.

Shape 1 teaspoon dough around each caramel piece to form a ball. Press ball firmly onto center of each group of pecans.

Bake 12 to 15 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. Cool completely. Spread tops of cookies with Chocolate Glaze.

CHOCOLATE GLAZE:

Melt chocolate in 1-quart saucepan over low heat, stirring occasionally.
Stir in powdered sugar, vanilla and water until smooth and spreadable.

Carrot-Molasses Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package    carrot cake mix
     1/4           cup  butter or margarine -- softened
  2        tablespoons  light molasses
  2                     eggs
     1/2           cup  chopped nuts, if desired
  1                tub   Rich & Creamy cream cheese
                        ready-to-spread frosting, if desired
                       

Beat half of the cake mix (dry), the butter, molasses and eggs in large
bowl with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix and the nuts. Refrigerate about 2 hours or until chilled.

Heat oven to 375º. Lightly grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes or until edges are set (centers will be soft). Remove from cookie sheet to wire rack. Cool completely. Frost with frosting. (Cover and refrigerate any remaining frosting.)