Chocolate Caramel Thumbprints
  • 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
  • 14 caramels
  • 3 tablespoons heavy whipping cream
  • 1/2 cup semisweet chocolate chips
  • 1 teaspoon shortening
  1. 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.
  2. 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.
  3. 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.