Chocolate Caramel Thumbprint Cookies
1/2 cup butter, softened
2/3 cup sugar
1 egg, separated
2 tablespoons milk
1 teaspoon vanilla
1 cup flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup pecans, finely chopped
3 tablespoons heavy whipping cream
1/2 cup semisweet chocolate chips
1 teaspoon shortening
In a mixing bowl, cream butter and sugar. Beat in egg yolk, milk and vanilla. Combine the flour, cocoa and salt, add to the creamed mixture. Refrigerate for 1 hour or until easy to handle.
Roll into 1 inch balls. Beat egg white. Dip balls into egg white and coat with nuts. Place 2 inches apart on greased baking sheets. Using the end of a wooden spoon handle, make a 3/8 to 1/2 inch indentation in the center of each ball. Bake at 350 degrees for 10-12 minutes or until set. Remove to wire racks to cool.
Meanwhile, in a heavy saucepan, melt caramels with cream over low heat; stir until smooth. Using about 1/2 teaspoon caramel mixture, fill each cookie . In a microwave melt chocolate chips and shortening. Drizzle over cookies. Makes 2 1/2 dozen.