Choco-Caramel Delights

2/3 c. sugar
1/2 c. butter, softened
1 egg, separated
2 T. milk
1 tsp. vanilla
1 c. flour
1/3 c. cocoa powder
1/4 tsp. salt
2 c. finely chopped pecans
Caramel Filling (recipe follows)
1/2 c. semi-sweet chocolate chips
1 tsp. shortening
 
In small mixing bowl, beat sugar, butter, egg yolk, milk and vanilla until blended. Stir together flour, cocoa and salt; blend into butter mixture. Chill dough at least 1 hour or until firm enough to handle. Preheat oven to 350�F. Lightly grease cookie sheets. Beat egg white slightly. Shape dough into 1" balls. Dip each ball into egg whites; roll in pecans to coat. Place 1" apart on prepared cookie sheet. Press thumb gently in center of each ball. Bake 10-12 minutes or until set. While cookies bake, prepare Caramel Filling. Press center of each cookie again with thumb to make indentation. Immediately spoon about 1/2 teaspoon Caramel Filling in center of each cookie. Carefully remove to wire racks to cool completely. In small microwave-safe bowl combine chocolate chips and shortening. Microwave at HIGH (100%) 1 minute or until softened; stir. Allow to stand several minutes to finish melting; stir until smooth. Place waxed paper under wire racks with cookies. Drizzle chocolate mixture over top of cookies.

Caramel Filling: In small saucepan, combine 14 unwrapped light caramels and 3 tablespoons whipping cream. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.

Yields: about 2 dozen cookies