Cookie Throw Down- Chocolaty Caramel Thumbprint Turtle Cookie

This is one of the other cookies in the Christmas Cookie Throw Down.
They have a great flavor and look very festive on your holiday platter.

Chocolaty Caramel Thumbprint Cookie

Ingredients:

• 1 egg
• 1/2 cup butter, softened
• 2/3 cup sugar
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 16 vanilla caramels, unwrapped
• 3 tablespoons whipping cream
• 1 1/4 cups finely chopped pecans
• 1/2 cup (3 ounces) semisweet chocolate pieces
• 1 teaspoon shortening
  
  Printable Version of Recipe: Chocolaty Caramel Thumbprint PDF
  
  History of the Thumbprint Cookie Recipe
  There is a considerable amount of dispute about the origin of these thumbprint cookies.  It is believed that the Jews from East Europe invented them.  However, the other belief states that, these cookies were first produced in Poland.  They have become extremely popular all over the world and make for a perfect snack item.  These cookies were also known as birds nest cookies or butter balls. (from ifood.tv)

Gather the ingredients.

Separate egg; place white in one bowl and yolk in another.
Cover and chill egg white until needed.

In a large mixing bowl beat butter with an electric mixer  for 30 seconds.

Add sugar and beat well.

Beat in egg yolk and milk.

Add vanilla.

Mix well.

In another bowl stir together flour, cocoa powder, and salt.

Add flour mixture to butter mixture.

Beat until well combined.

Wrap the cookie dough in plastic wrap and chill for 2 hours or until easy to handle.

Finely chop the pecans.

Set aside.

Whisk the reserved egg white. 

Spoon dough in one inch balls.

Roll the dough balls in the egg white.

Then roll in pecans to coat. 

Place balls one inch apart on prepared cookie sheet.
You can use parchment paper or lightly grease.
Using your thumb, make an indentation in the center of each cookie. 

Bake at 350 degrees for 10 minutes or until edges are firm. 

Remove from oven.

Unwrap the caramels and put in microwave safe bowl.

Add 3 tablespoons whipping cream and melt in microwave for a few seconds.
Watch it so it doesn't burn.

Spoon melted caramel mixture into indentations of cookies.
If cookie centers puff during baking, repress with your thumb.

In a separate bowl measure shortening, I used Crisco.

Add milk chocolate chips.

Melt in microwave in 15 second intervals.

Drizzle chocolate over cookies. 

Let stand until chocolate is set.

Enjoy!