1/2 c. packed brown sugar
1/2 c. butter, softened
2 tbsp. water
1 tsp. vanilla
1 1/2 c. all-purpose flour
1/8 tsp. salt
Pecan halves
8 vanilla caramels, each cut into fourths

Mix brown sugar, butter, water and vanilla. Stir in flour and salt until dough holds together. (If dough is dry, stir in 1 to 2 teaspoons water). Heat oven to 350 degrees. For each cookie, group 3 to 5 pecan halves, split if necessary on ungreased cookie sheet. Shape dough by teaspoonfuls around caramel pieces; press firmly onto center of each group of nuts. Bake until set, but not brown, 12 to 15 minutes; cool. Dip tops of cookies into chocolate glaze. About 2 1/2 dozen cookies.

CHOCOLATE GLAZE:

1 c. powdered sugar
1 tbsp water
1 oz. unsweetened chocolate, melted
1 tsp. vanilla

Beat powdered sugar, 1 tablespoon water, the chocolate and vanilla until smooth. If necessary, stir in water, 1 teaspoon at a time, until desired consistency.