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Chocolate Caramel Thumbprints

Chocolate Caramel Thumbprints

Chocolate Caramel Thumbprints
Chocolate Caramel Thumbprints
Chocolate Caramel Thumbprints
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Recipe By:
Chocolate Caramel Thumbprints
Ingredients
  • ½ c. butter, softened
  • ½ c. sugar
  • 2 (1-oz.) squares semisweet chocolate, melted
  • 1 egg yolk
  • 2 t. vanilla
  • 1 ¼ c. flour
  • ¼ t. baking soda
  • ¼ t. salt
  • ¾ c. finely chopped pecans
  • 16 milk caramels
  • 2 ½ T. whipping cream
  • ⅔ c. semisweet chocolate morsels
  • 2 T. shortening
Instructions
  1. Beat butter at medium speed with an electric mixer until creamy.
  2. Gradually add sugar, beating well.
  3. Add melted chocolate and egg yolk, beating until blended.
  4. Stir in vanilla.
  5. Combine flour, soda and salt. Add to butter mixture, beating well. Cover and chill 1 hour.
  6. Shape dough into 1” balls. Roll balls in chopped pecans.
  7. Place balls 1” apart on greased cookie sheets. Press thumb gently into center of each ball, leaving an indentation.
  8. Bake 350 for 12 minutes or until set.
  9. Meanwhile, combine caramels and whipping cream in top of a double boiler over simmering water. Cook over medium-low heat, stirring constantly, until caramels melted and mixture is smooth.
  10. Remove cookies from oven. Cool slightly and press center of each cookie again.
  11. Quickly spoon ¾ t. caramel mixture into center of each cookie. Remove cookies to a wire rack to cool.
  12. Place chocolate morsels and shortening in a heavy-duty zip-top plastic bag and seal bag.
  13. Microwave at High 1-1 ½ minutes. Squeeze bag until chocolate melts. Snip tiny hole in one corner of bag, using scissors.
  14. Drizzle chocolate over cooled cookies.
Notes
****Makes about 2 ½ dozen
 

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