1/2 cup butter or margarine,
1 cup finely chopped pecans
1 egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
Caramel Filling, softened(recipe follows)
1/3 cup cocoa powder
1/4 teaspoon salt
1 tsp. shortening
In small mixer bowl, beat sugar, butter, egg yolk,milk, and vanilla until blended. Stir together flour, cocoa and salt; blend into butter mixture. Chill dough at least 1 hour or until firm enough to handle.
Preheat oven to 350 F. Lightly grease cookie sheets. Beat egg white
slightly. Shape dough into 1 inch balls. Dip each ball into egg white; roll
in pecans to coat. Place 1 inch apart on prepared cookie sheet. Press
thumb gently in center of each ball.
Bake 10 to 12 minutes or until set. While cookies bake, prepare Caramel
Filling. Press center of each cookie again with thumb to make
indentation. Immediately spoon about 1 2 teaspoon Caramel Filling in
center of eich cookie. Carefully remove to wire racks to cool completely
In small microwave-safe bowl combine chocolate chips and shortening.
Microwave at HIGH (100%) 1 minute or until softened; stir. Allow to
stand several minutes to finish melt ng; stir until smooth. Place waxed
paper under wire racks with cookies. Drizzle chocolate mixture over top
of cookies. Makes about 2 dozen 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.
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.
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