Caramel Pecan Pie Cookies

COMBINE flour, baking soda, baking powder and salt in a bowl, and set aside.

BEAT butter and sugar on medium speed for 3 minutes, scraping down the sides halfway through. Add eggs and vanilla and beat on medium-low speed for one minute more. Gradually add the flour mixture and continue mixing until a dough has formed. Beat in caramel morsels. Refrigerate dough for at least 1 hour, but up to 24.

PLACE a sheet of Reynolds Kitchens^® Parchment Paper with Stay Flat Dispensing on a heat-safe work surface. Place brown sugar and water in a large skillet and cook over medium heat until mixture starts to bubble. Add pecans and mix to fully coat. Continue cooking on medium-high heat for 3-4 minutes or until most of the liquid has reduced.

LINE baking sheets with Reynolds Kitchens^® Parchment Paper with Stay Flat Dispensing. Use a cookie scoop to drop rounded tablespoons of dough onto prepared baking sheet, using SmartGrid^® lines to ensure even spacing. Flatted the caramel baking squares and drape over each cookie. Freeze for 30 minutes.

PREHEAT oven to 375°F. Bake cookies for 12-14 minutes or until edges are just golden. Remove from oven and top with candied pecans immediately.