Carmel Filled Chocolate Cookies

Yields:	4 dozen
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	Preparation	40 minutes
	Cooking	10 minutes
	Ready In	90 minutes

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Ingredients

2 1/2	cups	flour, all-purpose
3/4	cup	cocoa powder	unsweetened
1	teaspoon	baking soda
1	cup	sugar
1	cup	brown sugar	firmly packed
2	teaspoons	vanilla extract
2	large	eggs
1	cup	pecans	chopped
48	each	chocolate	caramel filled chocolate candies
1	tablespoon	sugar
4	ounces	candy fondant	vanilla flavoured, if desired

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 1/2 cup of the pecans.

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

Heat oven to 375.

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

In small bowl, combine rmeaining 1/2 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 7-10 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.

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