Chocolate Carmel Thumbprints

Not enough cookies

Sarah

ingredients

1
In a medium bowl cream together butter and sugar until light and fluffy. Add milk, egg yolk, and vanilla, blend until combined.
2
In a small bowl stir together flour, cocoa and salt. Gradually add to butter mixture. The dough should be very soft.
3
Plop out onto a sheet a plastic wrap, press into a square like shape, and cover with plastic. Referigerate for an hour, until firm and workable.
4
Shape dough into 1 inch balls. Beat egg white lightly and dip cookies in egg white, then roll in chopped pecans. Place on a greased cookie sheet. Stab with the round bottom of a spoon to make a 1/2 inch well in each cookie.
5
Bake at 350 degrees 10 to 12 minutes. Remove to a cooling rack that has a sheet of wax paper underneath.
6
In a small saucepan combine carmels and cream. Heat until melted. In a microwave safe bowl melt chocolate chips and shortening. When ready pour a small amount of carmel in each well of the cookies then drizzel with chocolate.