TANGY FROZEN LEMON PIE1 (9”) graham cracker pie crust3 egg whites¼ t. cream of tartar½…
Chocolate Caramel Thumbprints
| Chocolate Caramel Thumbprints | Print |
Recipe By: Alice Morrow
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
- Beat butter at medium speed with an electric mixer until creamy.
- Gradually add sugar, beating well.
- Add melted chocolate and egg yolk, beating until blended.
- Stir in vanilla.
- Combine flour, soda and salt. Add to butter mixture, beating well. Cover and chill 1 hour.
- Shape dough into 1” balls. Roll balls in chopped pecans.
- Place balls 1” apart on greased cookie sheets. Press thumb gently into center of each ball, leaving an indentation.
- Bake 350 for 12 minutes or until set.
- 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.
- Remove cookies from oven. Cool slightly and press center of each cookie again.
- Quickly spoon ¾ t. caramel mixture into center of each cookie. Remove cookies to a wire rack to cool.
- Place chocolate morsels and shortening in a heavy-duty zip-top plastic bag and seal bag.
- Microwave at High 1-1 ½ minutes. Squeeze bag until chocolate melts. Snip tiny hole in one corner of bag, using scissors.
- Drizzle chocolate over cooled cookies.
Notes
****Makes about 2 ½ dozen
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