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1
In a large mixing bowl, beat butter with an electric mixer for 30 seconds.
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2
Add sugar and beat well.
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3
Separate egg, setting the egg white aside to use in step 4.
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4
Beat in egg yolk, milk and vanilla.
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5
In another bowl, stir together the flour, cocoa powder and salt.
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6
Add flour mixture to butter mixture and beat until well combined.
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7
Chill the cookie dough in plastic wrap for 2 hours or until easy to handle.
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8
In a small saucepan, heat and stir caramels and whipping cream over low heat until mixture is smooth.
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9
Set aside.
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10
Shape the dough into 1-inch balls.
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11
Slightly beat reserved white.
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12
Roll the balls in egg white, then in nuts to coat.
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13
Place 1 inch apart on a lightly greased cookie sheet.
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14
Using your thumb, make an indentation in center of each cookie.
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15
Bake in a 350 degree F oven about 10 minutes or until edges are firm.
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16
Spoon some melted caramel mixture into indentation of each cookie.
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17
Transfer cookies to wire rack to cool.
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18
(If necessary, reheat caramel mixture to keep it spoonable.)
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19
In another saucepan, heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth.
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20
Let cool slightly.
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21
Transfer the chocolate mixture to a self-sealing plastic bag.
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22
Close bag and cut a small hole in one corner of it.
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23
Drizzle cookies with chocolate mixture.
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24
Let stand until chocolate is set.
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25
Prep: 30 minutes.
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26
Chill: 2 hours.
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27
Bake: 10 minutes per batch.
