1 c flour
1/3 c cocoa powder
1/2 c butter, soft
2/3 c sugar
1/4 t salt
1 egg (separated)
2 T milk
1 t vanilla
1 c finely chopped hazelnut
14 caramels
3 T whipping cream
1/2 c semisweet chocolate chips
1 t shortening
In a bowl combine flour and cocoa powder; set aside. In a medium bowl beat butter on high speed for 30 seconds. Add sugar and salt; beat until combined. Beat in egg yolk, milk, and vanilla until combined. Beat in as much of the flour mixture as you can with mixer. Use a spoon to stir in any remaining flour mixture. Cover; refrigerate for 1 hour.
Shape dough into 1-inch balls. Dip balls in lightly beaten egg white and roll in hazelnuts. Place 1 inch apart on greased cookie sheet. Make an indentation in the center of each cookie. Bake at 350 degrees for 10 to 12 minutes or until edges are firm.
Immediately after removing cookies from oven, press down the center of each cookie. Transfer to wire racks; cool
Filling – In a saucepan combine whipping cream and caramels and melt until mixture is smooth, stir frequently.
Spoon 1 t filling into the center of each cookie.
In microwave melt chocolate chips and shortening until soft, stir until combined. Spoon a small amount of chocolate on top of each cookie place a whole hazelnut on top on the chocolate.
