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Chocolate-Caramel Thumbprints Recipe

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This recipe for Chocolate-Caramel Thumbprints is from Favorite Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Egg
1 Cup Flour
1/3 Cup Unsweetened Cocoa Powder
1/4 Tsp Salt
1/2 Cup Butter, softened
2/3 Cup Sugar
2 Tbsp Milk
1 Tsp Vanilla
16 Vanilla Caramels, unwrapped
3 Tbsp Whipping Cream
1 1/4 Cup Finely Chopped Pecans
1/2 Cup Semisweet Chocolate pieces
1 Tsp Shortening
Directions:
Directions:
Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a medium bowl stir together the flour, cocoa powder, and salt; set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg yolk, milk, and vanilla until combined. Beat in the flour mixture. Cover and chill dough 2 hours or until easy to handle.
Preheat oven to 350ºF. Lightly grease a cookie sheet; set aside. In a small saucepan heat and stir caramels and whipping cream over low heat until smooth. Set aside.
Lightly beat reserved egg white. Shape dough into 1 inch balls. Roll balls in egg white, then in pecans to coat. Place balls 1 inch apart on the prepared cookie sheet. using your thumb, make an indentation in the center of each cookie.
Bake 10 minutes or until edges are firm. Spoon melted caramel mixture into cookie centers. (If necessary, reheat caramel mixture to keep it spoonable.) Transfer to a wire rack and let cool.
In another small saucepan heat and stir chocolate pieces and shortening over low heat until smooth. Let cool slightly. Drizzle chocolate mixture over tops of cookies. Let stand until set.
Number Of Servings:
Number Of Servings:
36 Cookies

 

 

 

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