Chocolate Caramel Thumbprints

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

Filling

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.