| Caramel Nut Thumbprints
COOKIES
3/4 cup of sugar
1/2 cup of butter or margarine,
1/2 cup of shortening
1 teaspoon of vanilla
1 Egg, separated
1 3/4 cups of all purpose flour
1/2 cup of unsweetened cocoa
1/2 teaspoon of baking powder
1 1/2 cups of finely chopped pecans
FILLING
20 Caramels, unwrapped
1/4 cup of Half and half
Heat oven to 325ºF. In large bowl, combine sugar, butter and shortening; beat until light and fluffy. Add vanilla and egg yolk; blend well. Lightly spoon flour into measuring cup; level off. Add flour, cocoa and baking powder to butter mixture, mix well. In small bowl, beat egg white until foamy; place pecans in another small bowl. Shape dough into 1 inch balls. Dip in egg white; roll in pecans. Place 2 inches apart on ungreased cookie sheets. With thumb, make indentation of each cookie. Bake at 325ºF. for 12 to 14 minutes or until cookies are set. Meanwhile, in small saucepan, combine caramels and half and half; cook over medium low heat until caramels are melted, stirring occasionally. Immediately remove cookies from cookie sheets; place on wire racks. Spoon 1/2 teaspoon warm caramel mixture into center of each cookie. Cool completely. Makes 4 dozen cookies. Recipe by: Easiest-Ever Holiday Meals Posted to MC-Recipe Digest V1 #658 by L979@aol.com on Jul 6, 1997 |
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