Shelly's Recipe

CHOCOLATE CARAMEL THUMBPRINTS

Category: Cookies

1 egg
1/2 cup butter, softened
2/3 cup sugar
2 tbsp milk
1 tsp vanilla
1 cup flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
Caramel ice cream topping
1 1/4 cups pecans, chopped fine
1/2 cup chocolate chips

Separate egg. Cover and chill egg white. Set yolk aside. In a bowl, beat butter until creamy. Add sugar and beat well. Add yolk, milk and vanilla. Combine dry ingredients and add to the butter mixture. Mix well. Wrap dough in plastic wrap and chill 2 hours.

Preheat oven to 350. Grease cookie sheet. Beat egg white with a fork in a shallow dish. Place pecans in another shallow dish. Shape dough into 1 inch balls. Roll dough balls in egg white, and then roll in nuts to coat. Place 1 inch apart on cooking sheet.

Make an indentation in center of each ball with your thumb. Bake 10 minutes or until edges feel firm. Spoon some caramel topping into each indentation. Cool. Melt chocolate pieces and drizzle on top of cookies.