1/2 c butter, at room temperature
2/3 c sugar
1 egg, separated
2 T milk
1 t vanilla extract
1 c flour
1/3 c cocoa powder
1/4 t salt
1 c pecans, finely chopped
In bowl beat butter and sugar on medium-high speed until well combined and fluffy. Add egg yolk, milk and vanilla. Cover egg white and place in refrigerator until ready to bake.
In a bowl whisk together flour, cocoa powder and salt. Gradually add flour mixture to butter mixture and beat just until combined. Cover dough and place in refrigerator for 1 hour, until dough is chilled and firm..
Lightly beat reserved egg white. Shape dough into 1-inch balls. Dip each ball in the egg white, then roll each ball into the pecans, pressing lightly to coat well. Place on parchment paper lined baking sheet. Lightly press down the center of each ball with your thumb.
Bake at 350 degrees for 12-13 minutes, until set. Place baking sheet on a cooling rack and cool until just warm.
Filling-
16 caramel squares
3 T whipping cream
flaked sea salt
While cookies are baking, combine caramels and cream in a saucepan over low heat. Cook, stirring often, until caramels are melted and mixture is smooth.
While cookies are warm, press down center of each cookie again with your thumb or handle of wooden spoon. Spoon 1/2 t of caramel into each thumbprint. Sprinkle caramel lightly with salt. Cool completely.
1/2 c semi-sweet chocolate chips
1 t coconut oil or shortening
Melt chocolate chips and oil together until smooth. Place chocolate in a small ziplock bag and cut a small hole in one corner. Pipe chocolate lines over cookies. Let the chocolate set before serving or store in airtight container for up to 3 days.
