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Chocolate Caramel Thumbprints Recipe

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This recipe for Chocolate Caramel Thumbprints is from Family Cookbook , 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:  
1/2 cup butter, softened
2/3 cup sugar
1 egg, separated
2 tbsp. milk
1 tsp. vanilla extract
1 cup flour
1/3 cup baking coca
1/4 tsp. salt
1 cup chopped pecans
Directions:
Directions:
Cream butter and sugar until light and fluffy in large mixing bowl. Beat in egg YOLK, milk and vanilla. Combine the flour, cocoa and salt; add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1” balls. Beat egg white. Dip balls into egg white and coat with nuts. Place 2 inches apart on greased baking sheets. Using the end of a wooden spoon handle, make a 3/8 to ½ inch indention in the center of each ball. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Using ½ teaspoon caramel mixture, fill each cookie. In microwave, melt chocolate chips and shortening. Drizzle over cookies.

 

 

 

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