Chocolate Caramel Thumbprints

Ingredients:

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

Directions:

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