Day two of December and day two of cookies! Here is another cookie recipe from my archives posted over the past 7 years. This one is a twist on a favorite; thumbprint cookies! By why limit yourself to the traditional jam filled thumbprint version when you can make it into a chocolate and caramel version? We do both!
Chocolate Caramel Thumbprints
1 egg
1/2 c butter, softened
2/3 c sugar
2 T milk
1 t vanilla
1 c all-purpose flour
1/3 c unsweetened cocoa powder
1/4 t salt
16 vanilla caramels, unwrapped
3 T whipping cream
1-1/4 c finely chopped pecans
1/2 c (3 ounces) semisweet chocolate pieces
1 t shortening
Separate egg and place yolk and white in separate bowls. Cover and refrigerate the white portion until later. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk, and vanilla.
In another bowl stir together the flour, cocoa powder, and salt. Add flour mixture to butter mixture and beat until well combined. Wrap the cookie dough in plastic wrap and chill for 2 hours or until easy to handle. In a small saucepan heat and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.
Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in pecans to coat. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indentation in the center of each cookie. Bake for 10 minutes at 375 or until edges are firm. Repress the thumbprint if it baked out and puffed up again. Spoon melted caramel mixture into indentations of cookies. Transfer cookies to wire racks; cool.
In another saucepan heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth. Let cool slightly. Drizzle chocolate mixture over tops of cookies.
