Chocolate Caramel Thumbprint Cookies

• 12 cup butter, softened (no substitutes)
• 23 cup sugar
• 1 egg, separated
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup flour
• 13 cup baking cocoa
• 14 teaspoon salt
• 1 cup chopped pecans
• 12 -14 caramel candies
• 3 tablespoons heavy whipping cream
• 12 cup semi-sweet chocolate chips
• 1 teaspoon shortening

1. In a mixing bowl cream butter and sugar.
2. Beat in egg yolk, vanilla, and milk.
3. Combine flour, cocoa, and salt; add to creamed mixture.Refrigerate 1 hour or until easy to handle.
4. Roll dough into 1 inch balls.
5. Beat egg white.Dip balls into egg white and roll in the nuts.
6. Place 2 inches apart on greased cookie sheets.
7. Make a 3/8 - 1/2 inch indentation in the center of each ball with the end of a wooden spoon (or your thumb!
8. ).
9. Bake at 350 for 10-12 minutes.
10. Remove to cool on wire racks.
11. In a heavy saucepan, melt caramels with cream over low heat; stir until smooth.
12. Using 1/2 tsp caramel mixture, fill each cookie.
13. Melt chocolate chips and shortening in microwave; drizzle over cookies.

butter, sugar, egg, milk, vanilla, flour, baking cocoa, salt, pecans, caramel candies, heavy whipping cream, semisweet chocolate chips, shortening

Taken from www.food.com/recipe/chocolate-caramel-thumbprint-cookies-204584 (may not work)