Choco-Caramel Delights
Makes about 2 dozen cookies
1/2 cup (1 stick) butter or margarine, softened
2/3 cup sugar
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 (recipe follows)
1/2 cup Semi-Sweet Chocolate Chips
1 teaspoon shortening (do not use butter, margarine, spread or oil)
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Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until blended. Stir together flour, cocoa and salt; blend into butter mixture. Refrigerate dough at least 1 hour or until firm enough to handle.
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Heat oven to 350°F. Lightly grease cookie sheet.
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Beat egg white slightly. Shape dough into 1-inch balls. Dip each ball into egg white; roll in pecans to coat. Place on prepared cookie sheet. Press thumb gently in center of each ball. Bake 10 to 12 minutes or until set.
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Meanwhile, prepare Caramel Filling. Remove cookies from 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 from cookie sheets; cool on wire racks.
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Place chocolate chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until softened; stir. Allow to stand several minutes to finish melting; stir until smooth. Place wax paper under wire rack with cookies. Drizzle chocolate mixture over tops of cookies.
Caramel Filling : In small saucepan, combine 14 unwrapped light caramels and 3 tablespoons whipping cream. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.
