Caramel-filled chocolate cookies

Caramel-filled chocolate cookies

Ingredients/Components

• sugar - 1 c
• pkg - 1 oz
• vanilla extract - 2 tsp
• cocoa - 3/4 c
• baking soda - 1 tsp
• all-purpose flour
• large eggs - 2 item
• firmly packed brown sugar - 1 c
• butter or margarine, softened - 1 c
• chopped pecans, divided - 1 c

How to make caramel-filled chocolate cookies:

Wash oranges, lemons or grapefruit. Remove peel in 2 sections. Cut each section into 1/4-inch strips. Cover with cold water. Heat to boiling. Boil 10 minutes. Drain. Repeat 3 times. Drain. Cover with boiling water and simmer until tender. Drain. Divide peel into 3 portions. Prepare a heavy syrup, using 2 cups sugar and 1 cup water. Color 1 portion of syrup red, 1 portion green and leave 1 portion clear. Add 1/3 of peel to each portion of syrup. There should be sufficient syrup to cover each portion of peel. Cook slowly until tender. Allow to stand in syrup overnight. Drain thoroughly. Roll in granulated sugar. Place on cake rack. Dry in very slow oven (250°) until surface is firm.

Recipe categories: Desserts, < 60 mins, Cookie and brownie.