Recipe Extravaganza Recipe #4 - Choco-Caramel Delights

This is one of the cookies that I make every year. I'm not sure why I only make them at Christmas time, but they are a really yummy version of a thumbprint cookie.

(photo from Google images)

Choco-Caramel Delights

2/3 cup sugar

1/2 cup butter, softened

1 egg, separated

2 tablespoons milk

1 teaspoon vanilla extract

1 cup all purpose flour

1/3 cup cocoa

1/4 teaspoon salt

1 cup finely chopped pecans

Caramel Filling

14 unwrapped caramels

3 tablespoons whipping cream

Chocolate Drizzle

1/2 cup semi-sweet chocolate chips

1 teaspoon shortening

• In a small mixing bowl, beat sugar, butter, egg yolk, milk, and vanilla until blended. Stir together flour, cocoa, and salt; blend into butter mixture. Chill dough at least 1 hour or until firm enough to handle.
• Preheat oven to 350 degrees. Lightly grease cookie sheets. Beat egg white slightly. Shape dough into 1 inch balls. Dip each ball into egg white; roll in pecans to coat. Place 1 inch apart on prepared cookie sheet. Press thumb gently in center of each ball (I like to use a round measuring spoon instead of my thumb). 
• Bake 10 to 12 minutes or until set. While cookies bake, prepare Caramel filling by combining caramels and whipping cream in a small saucepan. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. 
• After removing cookies from the oven press center of each cookie again with thumb to make indentation. Immediately spoon about 1/2 teaspoon caramel filling in center of each cookie. Carefully remove to wire racks to cool completely.
• In a small microwave safe bowl combine chocolate chips and shortening. Microwave on high 1 minute or until softened; stir. Allow to stand several minutes to finish melting; stir until smooth. Place waxed paper under wire racks with cookies. Drizzle chocolate mixture over top of cookies.  Makes about 2 dozen cookies.