Submitted by Geni Thurin of Dayton
INGREDIENTS
Cookie:
1 cup all-purpose flour
1/3 cup cocoa powder (regular or dark)
1/4 teaspoon salt
8 tablespoons (1 stick) butter, softened
2/3 cup sugar
1 large egg, separated, plus one additional egg white
2 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cup pecans, finely chopped
Caramel filling:
14 soft caramel candies (Kraft Traditional Caramels recommended)
3 Tablespoons heavy cream
Chocolate drizzle (optional):
2 ounces semi-sweet chocolate
1 teaspoon shortening
DIRECTIONS:
Cookies:
1. Combine flour, cocoa and salt. Set aside.
2. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy about 2 minutes. Add egg yolk, milk and vanilla. Mix until incorporated. Reduce speed to low and add flour mixture until just combined.
3. Wrap dough in plastic wrap and refrigerate until firm for one hour.
4. Whisk egg whites in a bowl until frothy. Place chopped pecans in another bowl. Roll chilled dough into 1-inch balls, dip in egg whites and then roll in pecans. Place balls about 2 inches apart on a baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball.
5. Bake at 350 degrees until set, about 12 minutes.
Caramel filling:
6. Microwave caramels and cream together in a small bowl, stirring occasionally and until smooth about 1-2 minutes.
7. Once cookes are removed from the over, gently press the indentations and fill with about 1/2 teaspoon of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate drizzle:
8. Place chocolate and shortening in a small zip-top plastic bag. Set bag in bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water as needed.
9. Snip a small hole in the corner of the plastic bag. Drizzle the chocolate over the cookies.
Makes about 30 cookies