pat's Recipe

Chocolate Caramel Thumbprints

Category: Cookies

1 egg
1/2 cup margarine, softened
2/3 cup sugar
2 tablespoons milk
1 teaspoon vanilla
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
Caramel topping
1 1/4 cups pecans, chopped fine
1/2 cup semisweet chocolate pieces

Instructions:

Separate egg. Cover and chill egg white. Set yolk aside.

In a bowl, beat margarine with mixer on high speed for 30 seconds. Add sugar and beat well. Add yolk, milk and vanilla.

In another bowl, mix flour, cocoa and salt. Add flour mixture to margarine mixture and mix well. Wrap dough in plastic wrap and chill 2 hours.

Preheat oven to 350 degrees. 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 balls in egg white, then roll in nuts to coat.

Place 1 inch apart on cookie 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.

Makes about 3 dozen.