• 1 3/4 cups flour
  • 2 tablespoons nonfat dry milk powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 cup dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup chopped pecans or walnuts, toasted and chopped
  • 24 caramels
  • 2 tablespoons heavy cream


  1. Preheat oven to 350°F.
  2. Sift together the flour, nonfat dry milk powder, soda, and salt. Set aside.
  3. In a mixer, beat the butter and brown sugar together until fluffy. Mix in the egg, then the vanilla. Gradually add the flour mixture. Stir in the nuts.
  4. On a sheet of parchment paper, shape the dough into a square log, 1 1/2 inches on one side. Roll the dough log in the wrapper and chill until firm.
  5. Slice the chilled dough into inch slices and place on a lined or greased baking sheet. Bake for 8-10 minutes. Cool.
  6. To decorate: Heat together 24 caramels and 2 tbsp of whipping cream. Stir together thoroughly. Drizzle over cooled cookies. Let cookies rest until the caramel is firm.