Carmel Filled Chocolate Cookies

Directions

Lightly spoon flour into measuring cup and level off.

In medium bowl, combine flour, cocoa and baking soda;mix well.

In large bowl combine 1 cup sugar, brown sugar and margarine, beat until light and fluffy.

Add vanilla and eggs, beat well.

Add flour mixture, blend well.

Stir in ½ cup of the pecans.

If necessary cover with plastic wrap, refrigerate 30 minutes for easier handling.

Heat oven to 375℉ (190℃).

For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completly.

In small bowl, combine rmeaining ½ cup pecans and 1tablespoon sugar.

Press one side of each ball into pecan mixture.

Place, nut side up, 2 inches apart on ungreased cookie sheets.

Bake at 375 for 7 to 10 minutes or until set and slightly cracked.

Cool 2 minutes; remove from cookie sheets.

Cool on wire rack for 15 minutes or until completly cooled.

Melt candy fondant in small saucepan over low heat, stirring constantly until smooth.

Drizzle over cookies.