Inkredible Stamping

There's always one recipe from the Christmas Card Class that everyone wants, and this year it was the Chocolate-Caramel Thumbprints that my Mom and Brother made! They were flying off of the trays as fast as we could put them out! So here it is for all the bakers out there (You all know that's NOT me!) 🙂 Enjoy .. They are Super Yummy!!

This Recipe Is From The 2004 Edition of "Better Homes and Gardens Simply Perfect Holiday Baking" it's one of MANY fabulous recipes!

Bake at 350 for 10 minutes

Ingredients

1 egg
1/2 cup butter softened
2/3 cup sugar
2 tablespoons milk
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
16 vanilla caramels, unwrapped
3 tablespoons whipping cream
1-1/4 cups finely chopped pecans
1/2 cup semisweet chocolate pieces
1 teaspoon shortening

Directions

1. Separate egg. Cover and chill egg white until needed. Set egg yolk aside.
2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat well. Beat in the egg yolk, milk, and vanilla.
3. In a medium bowl, stir together the flour, cocoa powder, and salt. Add flour mixture to butter mixture; beat until well mixed. Wrap cookie dough in plastic wrap; chill about 2 hours of until easy to handle.
4. Preheat over to 350. Lightly grease cookie sheets; set aside. In a small saucepan, combine caramels and whipping cream; heat and stir over low heat until mixture is smooth. Set aside.
5. Beat the egg white with a fork. Place egg white in a shallow dish. Place pecans in another shallow dish. Shape dough into 1-inch balls. Roll balls in egg white; roll in nuts to coat. Place balls 1 inch apart on prepared cookie sheets. Using your thumb, make an indentation in the center of each ball.
6. Bake about 10 minutes or until edges are firm. Spoon some of the melted caramel mixture into indentation of each cookie. (If necessary, reheat caramel mixture to keep it spoonable.) Transfer cookies to wire racks and cool.
7. In another small saucepan, combine chocolate pieces and shortening; heat and stir over low heat until melted and smooth. Let cool slightly. Drizzle cookies with chocolate mixture. Let stand until chocolate is set. Makes about 36 cookies.

Happy Stampin' (Or should I say Cookin')