1 egg, divided
1/2 c butter, room temperature
2/3 c sugar
2 T milk
1 T vanilla
1 c flour
1/2 c unsweetened cocoa powder
1/4 t salt
1 1/4 c chopped pecans
In a bowl beat together butter and sugar until combined and creamy. Add egg yolk, milk, and vanilla; beat until well combined.
In a separate bowl sift together flour, cocoa and salt. Slowly add flour mixture to butter mixture and beat until well combined.
Cover cookie dough with plastic wrap and place in refrigerator for 2 hours.
16 caramels
3 T whipping cream
In a sauce pan melt caramels and cream over low heat, stir until smooth.
Shape dough into 1 inch balls and roll the balls in slightly beaten egg white. Then roll in pecans until coated.
Place balls on a lightly greased cookie sheet about one inch apart. Make an indention in the center of each cookie.
Bake at 350 degrees for 10 minutes or until edges are set. If indention has disappeared during baking, use the back of a measuring spoon to make indention.
Spoon caramel mixture into center of cookies and cool on wire rack. Don’t overfill the cookies.
1 t shortening
1/2 c semi-sweet chocolate chips
Melt together chocolate chips and shortening stir until blended and smooth, drizzle over the top of the cookies.
