*Recipe from Taste of Home
INGREDIENTS:
1 tube (16-1/2 oz) refrigerated sugar cookie dough
2 tbsp all-purpose flour
1 package (8oz) cream cheese, softened
1/3 cup hot caramel ice cream topping
1/3 cup chopped pecans
1/3 cup hot fudge ice cream topping, warmed
36 Dickey Farms pecan halves
INSTRUCTIONS:
Preheat oven to 350°F.
Place cookie dough in a large bowl and let stand at room temperature for 5-10 minutes.
Add flour and beat until blended. Shape dough into 1 inch balls and place into greased mini-muffin cups. Press evenly onto bottoms and up the sides of cups.
Bake 6-8 minutes or until edges are light golden brown. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 8-10 minutes longer or until golden brown. Cool in pan for 5 minutes. Remove to wire racks to cool completely.
In a small bowl, beat cream cheese until fluffy; gradually beat in caramel topping. Fold in chopped pecans. Spoon 2 tbsp filling into each cup. Drizzle with fudge topping; top with pecan halves. Refrigerate until serving.
Enjoy!
