Ingredients:
* 1/2 cup butter, softened
* 2/3 cup sugar
* 1 egg, separated
* 2 tablespoons milk
* 1 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1/3 cup baking cocoa
* 1/4 teaspoon salt
* 1 cup finely chopped pecans
* FILLING:
* 12 to 14 caramels
* 3 tablespoons heavy whipping cream
* 1/2 cup semisweet chocolate chips
* 1 teaspoon shortening
Directions:
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. Combine the flour, cocoa and salt; add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
Roll into 1-in. balls. Beat egg white. Dip balls into egg white and coat with nuts. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 3/8-to 1/2-in. indentation in the center of each ball. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
Meanwhile, in a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Using about 1/2 teaspoon caramel mixture, fill each cookie. In a microwave, melt chocolate chips and shortening. Drizzle over cookies. Yield: about 2-1/2 dozen.
