Chocolate Caramel Thumbprints

• 1/2 cup butter, softened
• 2/3 cup sugar
• 1 large egg, room temperature, separated
• 2 tablespoons 2% milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup baking cocoa
• 1/4 teaspoon salt
• 1 cup finely chopped pecans
• 12 to 14 caramels
• 3 tablespoons heavy whipping cream
• 1/2 cup semisweet chocolate chips
• 1 teaspoon shortening

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle.
2. Preheat oven to 350u0b0. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere.
3. Place 2 in. apart on greased
4. . Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.
5. In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

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

Taken from www.tasteofhome.com/recipes/chocolate-caramel-thumbprints/ (may not work)