Carmelitas

½ cup butter, softened

1 teaspoon vanilla extract

1 cup white sugar

2 cups all-purpose flour

1 egg

½ teaspoon baking powder

2 (1 ounce) squares unsweetened chocolate, melted

½ teaspoon salt

⅓ cup milk

1 cup chopped pecans

18 caramels, halved

1 ½ cups confectioners sugar

2 tablespoons light corn syrup

1 (1 ounce) square unsweetened chocolate, melted

2 tablespoons water

In large bowl mix butter, white sugar, egg, 2 ounces melted chocolate, milk and vanilla. Mix in flour, baking powder, salt and chopped pecans on low speed to form soft dough.

Divide dough in half and chill 1-2 hours.

Preheat oven to 400 degrees F (205 degrees C). Mold dough by rounded teaspoons around a caramel half. Place on ungreased baking sheet and bake 7 minutes till set.

To Make Glaze: In a bowl, blend together confectioners sugar, corn syrup, 1 ounce chocolate and hot water. After cookies have cooled, swirl cookies in chocolate glaze.