Caramel Chocolate Thumbprints
List of Ingredients
1/2 cup sugar
1/2 cup butter, softened
1 egg, separated
2 tablespoons milk
1 cup flour
1/2 cup unsweetened cocoa
1/4 teaspoon salt
1/2 cup chopped pecans
16 caramels, unwrapped
1 tablespoon water
1/2 cup semisweet chocolate chipsRecipe
In medium bowl, beat sugar and butter. Beat in egg yolk, milk and vanilla till well combined. Mix flour, cocoa, and salt; blend into butter mixture. Divide dough in half.
Place each portion of dough on a sheet of plastic wrap; shape into a 1x8 inch log. Beat egg white till frothy. Brush each log with egg white; roll in pecans to coat evenly. Refrigerate, covered, till firm enough to slice (about 1 hour).
Preheat oven to 350 degrees. Slice each log in 16 half-inch slices. Arrange slices on ungreased baking sheet about 2 inches apart. Bake till set, 10-12 minutes.
While cookies are baking, place caramels and water in microwavable bowl. Microwave on high till caramels are melted, about 1 minute. Stir till completely melted.
After removing cookies from oven, immediately press center of each cookie with thumb to make indentation. Spoon 1/2 teaspoon melted caramel into center of each cookie. Carefully remove to wire rack to cool completely.
When cookies are cooled pour 1/2 cup of chocolate chips into a small plastic sandwich bag; seal. Submerge bag into very hot water till chips are melted. Cut a tiny hole in corner of sealed bag; drizzle melted chocolate evenly over cookies. Store in airtight container. Makes 32 cookies.
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