| 1 | Preheat oven to 300°F. |
| 2 | In a bowl combine flour, soda and salt. |
| 3 | Mix well and set aside. |
| 4 | In a large bowl with electric mixer, beat sugar and butter. |
| 5 | Mix to form a grainy paste, scraping down the sides of the bowl. |
| 6 | Add eggs and vanilla, and beat at medium speed until soft and lumpy (?). |
| 7 | Add the flour mixture and chopped pecans just until combined. |
| 8 | Drop dough by rounded tablespoons 2 inches apart onto and ungreased cookie sheets. |
| 9 | Place 1 whole pecan in center of each cookie. |
| 10 | Bake 23-25 minutes or until cookie edges begin to brown lightly. |
| 11 | Transfer immediately to cool, flat surface with a spatula. |
| 12 | To prepare the caramel glaze: melt the caramels with the cream in a small saucepan over low heat. |
| 13 | Stir with a spoon until smooth. |
| 14 | Remove from heat. |
| 15 | Drizzle cooled cookies with the caramel glaze in desired pattern using a spoon or fork. |
