Chocolate Caramel Thumbprints Recipes

Steps:

• 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., Preheat oven to 350°. 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., Place 2 in. apart on greased baking sheets. 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., 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.

Steps:

• Separate egg; set egg yolk aside. Cover and chill egg white until needed. Stir together flour, cocoa powder, and salt; set aside.
• In large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Beat in egg yolk, milk, and vanilla. Beat in as much of the flour mixture as you can with mixer. Stir in any remaining flour mixture. Cover and chill about 2 hours or until dough is easy to handle.
• Preheat oven to 350°F In small saucepan, cook and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.
• Slightly beat reserved egg white. Shape dough into 1 inch balls. Roll balls in egg white, then in pecans to coat. Place balls 1 inch apart on greased cookie sheet. Using your thumb, make indention in center of each cookie.
• Bake about 10 minutes or until edges are firm. Spoon melted caramel mixture into indentation. (If necessary, reheat caramel mixture to keep it spoon able.) Transfer cookies to wire rack; cool.
• In another small saucepan, combine chocolate chips and shortening. Cook and stir over low heat until melted. Cool slightly. Drizzle cookies with chocolate mixture. Let stand until chocolate is set.

Steps:

• HEAT oven to 350°F Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
• BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour and cocoa on low speed until well blended.
• BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
• BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon caramel topping into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.

Steps:

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