Chocolate Caramel Thumbprints
1/2 Cup Butter, softened
2/3 Cup Sugar
1 Egg, separated
2 Tablespoons Milk
1 Teaspoon Vanilla Extract
1 Cup Flour
1/3 Cup Baking Cocoa
1/4 Teaspoon Salt
1 Cup finely chopped Pecans
FILLING:
12-14 Caramels
3 Tablespoons Heavy Whipping Cream
1/2 Cup Semisweet chocolate chips
1 Teaspoon Shortening.
In Mixing bowl, cream butter and sugar, beat in yolk, milk, and vanilla. Combine the flour, cocoa, and salt. Add to cream mixture. Refrig 1 hour or until easy to handle. Roll into 1 inch balls. Beat egg white, just till mixed. Dip balls into egg white and coat with nuts. Place 2 inches apart on greased baking sheet. Using the end of a wooden spoon handle, make indentation in center of each ball. Bake 350'F 10-12 minutes or until set. Remove to a wire rack to cool. Meanwhile, in a heavy saucepan, melt caramel with cream over "low" heat stirring until smooth. Using about 1/2 tsp of caramel mixture, fill each cookie. In a microwave, melt chocolate chips and shortening. Drizzle over cookies.