Chocolate Caramel Thumbprint Cookies

Don't these look good??? When I saw them

I knew I had to give the recipe a try...It's adapted

from Cook's Country but the recipe has gone

through a few changes....I increased a few of the

ingredients so the recipe would turn out better...

The recipe makes approx. 20-24 cookies.....

(granted....not too many but well worth it)

Recipe

1 c. flour
1/3 c. cocoa powder
1/4 tsp. salt
8 Tbsp. butter, softened
2/3 c. sugar
1 lg egg, separated, plus one more egg white
2 Tbsp. milk
1 tsp. vanilla
1 1/2 c. pecans.....chopped fine
(you could also use walnuts)
20 caramels, approx. (I used Kraft)
4 Tbsp. heavy cream (I used reg. cream & it
was fine)

Pre-heat oven to 350F. Line 2 baking sheets
with parchment paper or Silpat liners. (These

liners are 1 of the "Best Kitchen Items" I have

found...they are from France & make clean-up

a breeze)....Combine flour, cocoa powder, & salt

in bowl...set aside.

With a mixer on medium high speed, beat butter
& sugar until fluffy....(abt. 2 minutes)
Add egg yolk, milk, & vanilla and mix until blended.
Reduce speed to low & add flour mixture until
combined... Refrigerate dough until firm, (at
least 1 hr.)

Whisk egg whites in another bowl until frothy. Place
Pecans in another bowl.......

One at a time, roll dough into 1" balls, dip in egg
whites, then roll in pecans.......(This is a bit messy
but it's worth it)..........Place balls 2" apart on
cookie sheets. Using a teaspoon measure, make an
indentation in the center of each ball (like a thumb-
print)

Bake until set.....about 10-12 min. (mine took 12)

Meanwhile, microwave the caramels & cream in a
bowl, stirring occasionally, until smooth....(abt.1-2 Min)

Once cookies are removed from the oven, gently
press existing indentations with teaspoon measure
once again. Fill each with 1/2 to 1 teaspoon caramel
mixture..... Cool 5 min. then transfer to wire rack &
cool completely........Enjoy these.... they are delectable.....