Ingredients
1 cup all-purpose flour
1/3 C unsweetened cocoa
2/3 C sugar
1/4 C red-cal margarine
1/4 C FF cream cheese
1 large egg white(s)
2 T skim milk
1 tsp vanilla extract
1 serving cooking spray
24 piece caramel candies
24 pieces pecan halves
Combine flour and cocoa in a small bowl; set aside. Beat together sugar, margarine, cream cheese, egg white, milk and vanilla extract in a large bowl; add flour mixture and blend well.
Chill dough at least 30 minutes, or until firm.
Preheat oven to 350°F. Lightly coat 2 baking sheets with cooking spray.
Shape dough into 1-inch balls; place on baking sheets about 1 to 2 inches apart.
Press a caramel into each cookie and flatten; top each caramel with a pecan half.
Bake for 10 minutes. Allow cookies to cool on baking sheets, then remove to a wire rack to cool completely.
Yields 1 cookie per serving.
