1 (16.5 oz.) roll refrigerated sugar cookie dough

¼ cup all-purpose flour

¾ cup chopped, peeled apple (1 apple)

½ tsp apple pie spice

24 caramels, unwrapped (from 14 oz. bag)

2 tbsp half-and-half

3 tbsp pecans, chopped

Preheat oven to 350°F.

In a large bowl, break up cookie dough. Stir or knead in flour, apple, and apple pie spice until well blended.

Drop by rounded tablespoonful onto ungreased cookie sheets.

Bake at 350°F for 14-16 minutes, or until edges are golden brown.

Cool 1 minute; move from cookie sheets to cooling racks. Cool completely, about 20 minutes.

In a small microwavable bowl, combine caramels and half-and-half. Microwave, uncovered, on high 30-60 seconds, stirring once, until caramels are melted.

Drizzle caramel over tops of cookies; sprinkle with pecans.

Serve at room temperature or store covered in the refrigerator.