Chocolate Caramel Thumbprint Cookies

I found these in a TOH and they instantly became a family classic! They are soft with a gooey center and the flavor is amazing! They are my DH's favorite as well as mine...it's not Christmas without these! (you will want to double this recipe!)

• Ready In: 42 mins
• Serves: 12
• Yields: 2 1/2 dozen

Ingredients

• 1⁄2 cup butter, softened (no substitutes)
• 2⁄3 cup sugar
• 1  egg, separated
• 2  tablespoons milk
• 1  teaspoon vanilla extract
• 1  cup flour
• 1⁄3 cup  baking cocoa
• 1⁄4 teaspoon salt
• 1  cup  chopped pecans

• Filling

• 12 -14  caramel candies
• 3  tablespoons heavy whipping cream

• Drizzle

• 1⁄2 cup  semi-sweet chocolate chips
• 1  teaspoon shortening

Directions

1. In a mixing bowl cream butter and sugar.
2. Beat in egg yolk, vanilla, and milk.
3. Combine flour, cocoa, and salt; add to creamed mixture.Refrigerate 1 hour or until easy to handle.
4. Roll dough into 1 inch balls. Beat egg white.Dip balls into egg white and roll in the nuts.
5. Place 2 inches apart on greased cookie sheets.
6. Make a 3/8 - 1/2 inch indentation in the center of each ball with the end of a wooden spoon (or your thumb!).
7. Bake at 350 for 10-12 minutes. Remove to cool on wire racks.
8. In a heavy saucepan, melt caramels with cream over low heat; stir until smooth.
9. Using 1/2 tsp caramel mixture, fill each cookie.
10. Melt chocolate chips and shortening in microwave; drizzle over cookies.