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)
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.
Heat oven to 350Â°F. Lightly grease cookie sheet.
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.
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.
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.