Chocolate Caramel Thumbprints Recipe

How to make it

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• Prep time includes chill time
• Separate egg, placing yolk and white in their own dishes, refridgerate white until needed, set aside the yolk
• In a small bowl, stir together flour, cocoa, and salt, set aside
• In a large bowl beat butter on high for 30 seconds, add sugar
• Beat until combined, scraping bowl occasionally
• Add the egg yolk, milk, and vanilla, beat well
• Add the flour mixture gradually, mix well
• Cover and chill about 2 hrs. until the dough is easy to handle
• Preheat oven to 350
• Lightly grease 2 cookie sheets
• At this point either melt the apple dipping caramel in the microwave, or combine the caramels and cream in a small heavy saucepan
• Cook and stir over low heat until completely melted, set aside
• In a shallow dish, lightly beat the egg white
• Place finely chopped pecans in another shallow dish
• Shape dough into 1 in. balls
• Dip the balls in egg white, roll in pecans to coat entirely
• Place balls 1 in. apart on prepared cookie sheet
• Using your thumb, make an indentation in the center of each cookie
• Bake about 10 minutes, or until edges are firm
• Remove from oven, if any of the centers puffed up during baking, press back down with a teaspoon
• Spoon the melted caramel mixture in the center of each cookie
• (reheat caramel if necessary)
• Transfer cookies to a wire rack, let cool completely
• In another small saucepan, combine the chocolate pieces and shortening,cook and stir over low heat until melted, cool slightly
• Drizzle over the tops of cooled cookies
• Let stand until chocolate is set uh huh)