Chocolate Caramel Thumbprints
Covered in chopped nuts and drizzled with chocolate, these cookies are delicious and pretty, too. Everybody looks forward to munching on them during the holidays.
-Elizabeth Marino
San Juan Capistrano, California
SERVINGS
|
15
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
25 min. |
COOK
|
10 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 egg, separated
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup baking cocoa
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
- FILLING:
- 12 to 14 caramels
- 3 tablespoons heavy whipping cream
- 1/2 cup semisweet chocolate chips
- 1 teaspoon shortening
DIRECTIONS
In a large mixing bowl, cream butter and sugar until light and fluffy. 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-in. balls. Beat egg white. Dip balls into egg white and coat with nuts. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 3/8-to 1/2-in. indentation in the center of each ball. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
Meanwhile, in a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Using about 1/2 teaspoon caramel mixture, fill each cookie. In a microwave, melt chocolate chips and shortening. Drizzle over cookies. Yield: about 2-1/2 dozen.