Chocolate Caramel Thumbprints
1/2 cup butter (no substitutes), softened
2/3 cup sugar
1 egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped pecans
12 to 14 caramels
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 3/8 to 1/2 -inch indentation in the center of each ball.
Bake at 350 degrees for 10 to 12 minutes or until set.
Remove to wire racks to cool. Meanwhile, in a heavy sauce pan, melt caramels
with cream over low heat; stir until smooth. Using about 1/2 teaspoon caramel
mixture, fill each cookie. In the microwave, melt chocolate chips and
shortening. Drizzle over cookies.
Makes about 2 1/2 dozen.