Saturday, December 22, 2007

Chocolate Caramel Thumbprints

Chocolate Caramel Thumbprints

Recipe By :Cherylann
Serving Size : 30
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter -- softened
2/3 cup sugar
1 egg -- separated
2 Tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon salt
1 cup pecans -- finely chopped
14 caramel candies -- unwrapped
3 Tablespoons heavy whipping cream
1/2 cup semisweet chocolate chips
1 teaspoon shortening

In a mixing bowl, cream butter and suar. Beat in egg yolk, milk and vanilla. Combine the flour, cocoa and salt; add to the creamed mixture. Refrigerate for 1 hour or until easy to handle.

Preheat oven to 350°. Grease baking sheets.

Roll into 1" balls. Beat egg white. Dip balls into egg white and coat with nuts. Place 2" apart on greased baking sheets.

Using end of a wooden spoon handle, make a 3/8-1/2" indentation in the center of each ball.

Bake for 10-12 minutes or until set. Remove to wire racks to cool.

In a heavy saucepan, melt caramels with cream over low heat; stir until smooth. Using about 1/2 tsp. caramel mixture, fill each cookie.

In microwave, melt chocolate chips and shortening. Drizzle over cookies.

No comments: