Chocolate Caramel Thumbprints

• 1/2 cup butter room temperature
• 1/2 cup sugar
• 2 ounces chocolate, semisweet melted
• 1 large egg yolks
• 2 teaspoons vanilla extract
• 1 1/4 cups flour, all-purpose
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup pecans very finely chopped
• 16 each caramels (candy squares) milk
• 2 1/2 tablespoons heavy whipping cream
• 23 cup milk chocolate morsels semi-sweet
• 2 teaspoons vegetable shortening solid

1. In bowl, beat butter at medium speed with electric mixer until creamy.
2. Gradually add sugar and beat until mixture is well combined.
3. Add melted chocolate and egg yolk, beating until well bended.
4. Stir in vanilla.
5. Combine flour, baking soda and salt and add to butter mixture, beating well.
6. Cover and chill 1 hour.
7. Preheat oven to 350F (180C).
8. Shape dough into 1-inch balls; roll balls in chopped pecans.
9. Place balls 1 inch apart on greased cookie sheets.
10. Press thumb gently into center of each ball, leaving an indentation.
11. Bake in preheated oven 12 minutes or until set.
12. Meanwhile, combine caramels and cream in top of double boiler over simmering water.
13. Cook over medium-low heat, stirring constantly until caramels melt and mixture is smooth.
14. Remove cookies from oven; cool slightly and press center of each cookie again.
15. Quickly spoon 3/4 teaspoon of the caramel mixture into the center of each cookie.
16. Transfer to wire racks to cool completely.
17. While cookies cool, combine chocolate and shortening and melt in microwave oven or in top of double boiler, mixing until smooth.
18. Place in plastic zipper-top bag.
19. Snip small hole in one corner and drizzle chocolate over cooled cookies.

butter, sugar, chocolate, egg yolks, vanilla, flour, baking soda, salt, pecans, caramels, heavy whipping cream, milk chocolate, vegetable shortening solid

Taken from recipeland.com/recipe/v/chocolate-caramel-thumbprints-48158 (may not work)