Make cookie mix as directed on pouch, using butter and egg, and stirring in flour.
Shape dough into 36 (1-inch) balls.
On cookie sheets, place balls 2 inches apart.
Bake 11 to 12 minutes or until set.
Cool 1 minute; remove cookies from cookie sheets to cooling racks.
In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted and mixture can be stirred smooth.
Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary.
If caramel thickens, add up to 1 teaspoon additional milk and reheat.
Spread about 1 teaspoon fudge topping on top of each cookie.
Place pecan half on fudge topping.
Let stand about 15 minutes until toppings are set.
Notes / Tips / Wine Advice:
Make-Ahead Magic
You can bake the cookies—but don’t add the toppings or pecans—up to 2 months ahead and store tightly covered in the freezer.
5orange gumdropscut into tiny slivers, or orange candy sprinkles
Red candy sprinkles or small candies
Chocolate decorating cookie icing
Instructies
Heat oven to 375°F.
In medium bowl, stir together cookie mix, flour, butter and egg until soft dough forms.
Divide dough in half.
Using one-half of dough, shape into 20 (1⅛-inch) balls.
On ungreased cookie sheets, place balls 2 inches apart; flatten slightly.
Shape remaining dough into 40 (¾-inch) balls.
Place 20 of the balls on cookie sheets, 2 inches apart; flatten slightly.
Place remaining balls on cookie sheets 2 inches apart, but do not flatten.
Bake 7 to 9 minutes or until edges are light golden brown.
Cool 5 minutes or until cookies are firm enough to be transferred to cooling rack; cool completely.
In large microwavable bowl, microwave candy coating at 30-second intervals until it can be stirred smooth.
Cover work surface with waxed or cooking parchment paper.
Place a dot of melted coating on bottom of 1 small cookie and place it toward the edge on top of 1 larger cookie.
Place a dot of melted coating on bottom of larger cookie, and sandwich it between small cookie and the largest cookie.
Spoon coating over entire cookie, allowing some to spill over edge of bottom cookie.
On top cookie, place 2 black sprinkles for eyes and 1 piece of orange gumdrop for carrot nose.
On bottom cookie, place 3 red sprinkles for buttons.
Use cookie icing to draw on arms.
Let dry completely.
Store in airtight container.
Notes / Tips / Wine Advice:
Kitchen Secrets
If you can’t find black confetti sprinkles, use mini chocolate chips turned upside down for snowman eyes. You can also use chips for buttons.Decorate single large cookies for a completely melted snowman appearance—or stack two cookies high for a less melted appearance.
In large bowl, beat butter, 1 cup powdered sugar and the lime peel with electric mixer on medium speed until light and fluffy.
On medium-low speed, beat in flour and 1 cup coconut 2 to 3 minutes or until blended.
Shape dough into 1-inch balls; roll in granulated sugar.
Place on ungreased cookie sheet.
With bottom of glass dipped in granulated sugar, flatten each ball until about ¼ inch thick.
Bake 10 to 12 minutes or until light golden brown.
Cool 2 minutes; remove from cookie sheet to cooling rack.
Cool completely.
In small bowl, mix 2½ cups powdered sugar, 2 tablespoons lime juice, 2 tablespoons half-and-half and the food colors until glaze is of desired consistency, stirring in remaining lime juice and half-and-half, ½ teaspoon at a time, if needed.
Place toasted coconut in shallow dish.
Dip edge of each cookie in glaze; roll in toasted coconut.
Place on cooling rack; let stand 10 to 15 minutes or until set.
Store in airtight container.
Notes / Tips / Wine Advice:
Festive Touch
Make the cookies look extra special by adding holly and berry sprinkles to them while the glaze is still wet, or use tiny dabs of glaze as glue to adhere them to the cookies.
Kitchen Secrets
To toast coconut, heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
