ROLO COOKIES

2-1/2 c. flour
¾ c. cocoa
1 t. baking soda
1 c. sugar
1 c. packed brown sugar
1 c. butter, softened
2 t. vanilla
2 eggs
1 c. chopped pecans
48 Rolo caramels, approximately
1 TB sugar
4 oz. white chocolate, optional

Preheat oven to 375 degrees. In small bowl combine flour, cocoa and baking soda. Blend well.

In large mixing bowl beat the 1 c. portion of sugar, brown sugar and butter until light and fluffy. Add vanilla and eggs and beat well. Add flour mixture and blend well. Stir in ½ c. of pecans.

For each cookie, with floured hands, shape about 1 TB dough around 1 Rolo, covering completely. In small bowl combine remaining ½ c. pecans and 1 TB sugar. Press one side of each ball into pecan mixture. Place nut side up approximately 2” apart on ungreased cookie sheets. Bake for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove and cool on rack. If desired, drizzle melted white chocolate over cookies.