Chocolate Caramel Thumbprints |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 30 |
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Covered in chopped nuts and drizzled with chocolate, these cookies are delicious and pretty, too. Everybody looks forward to munching on them during the holidays. -Elizabeth Marino San Juan Capistrano, California Ingredients:
1/2 cup butter, softened |
2/3 cup sugar |
1 egg, separated |
2 tablespoons 2% milk |
1 teaspoon vanilla extract |
1 cup king arthur unbleached 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 |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle.
2. Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere.
3. Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.
4. In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container. Yield: about 2-1/2 dozen.
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