Ingredients
·
2 T. milk
·
1 tsp. vanilla extract
·
1¼ c. pecans, finely chopped
·
1 c. all-purpose flour
·
⅓ c. cocoa powder
·
¼ tsp. salt
·
½ cup butter, softened
·
⅔ c. sugar
·
1 large egg, separated, plus 1
additional egg white
Caramel Filling:
·
14 soft caramel candies
·
3 T. heavy cream
Chocolate Drizzle (optional):
·
2 oz. semi-sweet chocolate
·
1 tsp. shortening
Instructions
1.
In a medium mixing bowl,
combine flour, cocoa and salt. Set aside.
2. On high
speed in a stand mixer or with a hand mixer, beat together butter and sugar for
about 2 minutes until light and fluffy. Add egg yolk, milk and vanilla. Mix
until incorporated. Reduce speed to low and add flour mixture until combined.
Wrap dough in plastic wrap and refrigerate for an hour.
3. Whisk egg
white in a bowl until frothy. Roll cookie dough into one inch balls. Dip the
cookie balls into the egg white and roll in the chopped pecans until outside is
coated. Place the balls 2 inches apart on the cookie sheet. With a teaspoon
make a small indentation in each ball.
4. Bake at
350 degrees for about 12 minutes or until set. While they are baking prepare
the caramel filling. Melt the caramel and heavy cream in the microwave stirring
every 30 seconds until it is fully melted.
5. Once the
cookies are baked, make the indentation again and using a teaspoon fill each
indentation with the caramel. If drizzling with chocolate, melt the chocolate
and shortening in the microwave, and scoop into a ziplock bag. Barely snip the
corner and drizzle over the cookies. Yield 24 cookies
