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Instructions |
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in a small mixing bowl beat sugar, butter, egg YOLK, milk and vanilla until blended. stir together flour, cocoa, and salt. blend into butter mixture. chill dough for 1 hour.
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preheat oven to 350f. lightly grease cookie sheet. beat egg white slightly. shape dough into 1 inch balls. dip each ball into egg white, roll into pecans to coat. place 1 inch apart on prepared cookies sheets. press tsp gently into center of each ball.
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bake 10 to 12 minutes or until set. while cookies bake prepare caramel filling; small sauce pan combine caramels and whipping cream; cook over low heat stirring frequently until caramels are melted and mixed through. press center of each cookie again to make indentation. immediately spoon 1/2 tsp caramel filling into indent. carefully remove to wire racks to cool completely.
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in a small microwave safe bowl combine chocolate chips and shortening. microwave for 1 minute or until soft. stir. allow to stand for several minutes to finish melting. stir until smooth. place waxed paper under wire racks with cookies. drizzle chocolate mixture on top.
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Originally Submitted
11/1/2012
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