To make the caramel pecan shortbread, I used about a quarter of one recipe of the dough, and made the topping from this recipe - from 2003. (The 2003 issue also has a link to a different recipe for a butter cookie base, but I'm committed to my old one.)
The recipe says to bake this until the caramel is bubbling - but I find that I need to bake it a little longer - about ten minutes into the bubbling - 20-25 minutes total. The trick is to get the caramel and the cookie in the middle done, without turning the outer edges brittle. I cut these into teensy tiny pieces because they are so rich - and because I have a thing for small cookies - but you could cut these into any size once the pan comes out of the oven. Enjoy!