Recipes

Cookie:

Combine Flour, Cocoa and Salt and set aside

With mixer on medium high speed cream together Butter and Sugar until light and fluffy

Add Egg Yolk, Milk and Vanilla until mixed well

Reduce speed to low

Slowly add Flour mixture until combined

Wrap dough in plastic wrap and refrigerate until firm, about 1 hour

Preheat oven to 350 degrees

Spray cookie sheets with non-stick spray

Wisk Egg Whites in a bowl until frothy

Place Pecans in a seperate bowl

Roll dough into 1 inch balls

Dip balls in Egg Whites to coat

Then roll balls in Pecans to cover

**I recommend you use one hand for the Egg White Mixture and the other for the Pecans as its less messy this way the Pecans get less clumpy

Place the balls onto a baking sheet about 2 inches apart

Using a 1/2 teaspoon measuring spoon, make an indentation in the middle of each cookie

Bake at 350 degrees until set, about 10-12 minutes

Remove and place on a cooling rack

Gentely re-press the indentations into the cookies

Caramel Filling:

Microwave Caramels together with Heavy Cream in a small bowl in 30 second increments, stirring in between, until smooth

Using the 1/2 teaspoon measuring spoon, fill each cookie with about 1/2 teaspoon of the caramel filling

Chocolate Drizzle: (Optional)

Place Chocolate and Shortening into a microwave safe bowl. Microwave in 30 second increments, stirring in between until the Chocolate is smooth. **Make sure the Chocolate is cool enough to touch before you continue as not to burn yourself. Pour the Chocolate into a small Ziploc bag (or decorator bag) and snip just a very small part of the tip off one corner of the bag. Drizzle Chcolate back and forth over the cookies to acheive a decorator look.