Chocolate Caramel Thumbprints
Makes: about 2 1/2 dozen
For the dough:
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
For the filling and garnish:
12-14 caramels
3 tablespoons heavy whipping cream
1/2 cup semisweet chocolate chips
1 teaspoon shortening
To make the cookies, 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 whites 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, to make the filling, 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.