Ingredients:
1 cup flour1/3 cup cocoa powder
1/4 teaspoon salt
8 TBS butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
8 TBS butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 TBS milk
1 tsp vanilla extract
1 cup chopped pecans, chopped fine
14 soft caramel candies
3 TBS heavy cream
Directions:
1 tsp vanilla extract
1 cup chopped pecans, chopped fine
14 soft caramel candies
3 TBS heavy cream
Directions:
Combine flour, cocoa, and salt in bowl. Beat butter and sugar on med-high speed until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until combined. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour. Whisk egg white(s) in another bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on parchment-lined baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake @ 350 degrees until set, 10 to 12 minutes.
Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Fill each cookie with 1/2 to 1 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.
