Caramel-Pecan Snappers

3/4 C. sugar

1/4 C. shortening

1/4 C. butter, softened

1 t. vanilla

1 egg

1 3/4 C. all-purpose flour

3/4 t. cream of tartar

3/4 t. baking soda

1/4 t. salt

3/4 C. chopped pecans

36 caramels, unwrapped

2 T. milk

1 C. semi-sweet chocolate chips, melted 

Heat oven to 350 degrees. In a large bowl, beat sugar, shortening, butter, vanilla and egg with electric mixer on medium speed. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1 inch balls. On ungreased cookie sheet, place balls 3 inches apart. with greased bottom of glass dipped into sugar, flatten ball slightly. Press 1 teaspoon pecans onto each cookie.

Bake 9 minutes or until set but not brown. Cool slightly, remove from cookie sheet to cooling rack.

In small microwavable b owl, microwave caramels and milk uncovered on High 2 to 3 minutes, stirring every minute, until smooth. Spoon caramel over cookies; top with melted chocolate. Cool completely, about 30 minutes.