Chocolate Caramel Thumbprints

Let the holiday baking extravaganza begin! Last year I tested out several cookie recipes in search of the best to make our Christmas traditions. I found 4 winners: Frosted Brown Sugar Cookies, Chocolate Snowballs, Peppermint Snowballs, and Frosted Chocolate Cookies. This year I am continuing the search. At Brett's request, I began with Chocolate Caramel Thumbprints.

These cookies are not hard to make, but they require time and many dishes. :) But they are delicious! I think we may have already found a winner to add to the collection.

Next week I'll be making Lemon Meltaways, so look out for that post. Enjoy!

Chocolate Caramel Thumbprints

from Taste of Home Best Loved Cookies and Bars

1/2 cup butter, softened

2/3 cup sugar

1 egg, separated

2 tablespoons milk

1 teaspoon vanilla

1 cup flour

1/3 cup baking cocoa

1/4 teaspoon salt

1 cup finely chopped pecans

Filling:

12-14 caramels

3 tablespoons heavy cream

1/2 cup semisweet chocolate chips

1 teaspoon shortening

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. Combine the flour, cocoa and salt; add to the creamed mixture. Cover and refrigerate 1 hour or until easy to handle.

Roll into 1-inch balls. Beat egg white. Dip balls into egg white and coat with nuts. Place 2-inches apart on greased baking sheets. Using the end of a wooden spoon handle, make a 3/8- to 1/2-inch indentation in the center of each ball. Bake at 350 for 10-12 minutes or until set. Remove to wire racks to cool.

Meanwhile, in a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Using about 1/2 teaspoon caramel mixture, fill each cookie. In a microwave, melt chocolate chips and shortening. Drizzle over cookies.