Choco-Caramel Delights

2/3 cup sugar
1/2 cup butter, softened
1 egg, seperated
2 Tbsp milk
1 tsp vanilla
1 cup all purpose flour
1/3 cup Hershey’s Cocoa
1/4 tsp salt
1 cup finely chopped pecans
Caramel Filling (recipe follows)
1/2 cup Hershey’s Semi-sweet chocolate chips
1 tsp shortening (do not use butter, margarine or oil)

In small mixer 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. Lightly grease cookie sheets. Slightly beat egg white. Shape dough into 1 inch balls. Dip each ball into egg white; roll in pecans to coat. Place 2 inches apart on prepared cookie sheet. Press thumb gently in center of each ball.
Bake 10 to 12 minutes or until set. While cookies bake, prepare Caramel filling. Press center of each cookie again with thumb to make indentation. Immediately spoon ½ 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 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.
Makes about 2 dozen cookies

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

Submitted by Becky M.