These include some of my favorite ingredients: chocolate, caramel, and pecans. Yum!


Credits:Qak Valley kit
Felty Flakes
and Dana Zarling's Holiday cheer papers.


I made these earlier in the week and meant to take a picture (they WERE very pretty). However, I put them in a plastic bag and all the caramel and chocolate stuck to the bag. They were not so pretty anymore. Sorry.


The recipe:


1/2 cup butter
2/3 cup sugar
1 egg, separated
2 Tbs. milk
1 tsp. vanilla
1 cup flour
1/3 cup Hershey's cocoa
1/4 tsp. salt
1 cup finely chopped pecans
1 jar Mrs. Richardson's Caramel Sauce


For drizzling:
1/2 cups semi-sweet chocolate chips
1 tsp. shortening


Beat together butter, sugar, egg yolk, milk and vanilla until blended. Stir together flour, cocoa and salt; blend into butter mixture. Refrigerate dough at least l hour or until firm enough to handle.


Preheat oven to 350 degrees. Lightly grease cookie sheet. Beat egg white slightly. Shape dough into 1" balls. Dip each ball into egg whites, roll in pecans to coat. Place on prepared cookie sheet. Press thumb gently in center of each ball. Bake 10-12 minutes or until set. Remove cookies from oven, press center of each cookie again with thumb to make indentation. Immediately spoon about 1/2 tsp. caramel sauce in center of each cookie. Carefully remove from cookie sheets; cool on wire rack.


In a microwave-safe bowl, place chocolate chips and shortening. Microwave on high for 1 minute or until softened; stir. Allow to stand several minutes to finish melting, stir until smooth. Place wax paper under wire rack with cookies. Drizzle chocolate mixture over top of cookies. Makes about 2 dozen.