1 tsp shortening (NOT BUTTER, MARGARINE, SPREAD, OR OIL)
Instructions
Beat butter, sugar, egg yolk, milk, and vanilla in medium bowl until blended. Stir together flour, cocoa, and salt; blend into butter mixture. Refrigerate dough at least 1 hour or until firm enough to handle. Heat oven to 350 degrees. Lightly grease cookie sheet. Beat egg white slightly. Shape dough into 1 inch balls. Dip each ball into egg white; roll in pecans to coat. Place on prepared cookie sheet. Press thumb gently in center of each ball. Bake 10-12 minutes or until set. Meanwhile, prepare caramel filling. Remove cookies cookies from oven; press center of each cookie again with thumb to make indentation. Immediately spoon about 1/2 teaspoon caramel filling in center of each cookie. Carefully remove from cookie sheets; cool on wire racks. Place chocolate chips and shortening in small microwave safe bowl. Microwave on high 1 minute or until softened; stir. Allow to stand several minutes to finish melting; stir until smooth.
Place wax paper under wire rack with cookies. Drizzle chocolate mixture over top of cookies.
-Caramel Filling-
In small saucepan, combine 14 unwrapped light caramels and 3 tablespoons whipping cream. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.
Originally Submitted
12/15/2011
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