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1
In bowl, beat butter at medium speed with electric mixer until creamy.
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2
Gradually add sugar and beat until mixture is well combined.
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3
Add melted chocolate and egg yolk, beating until well bended.
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4
Stir in vanilla.
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5
Combine flour, baking soda and salt and add to butter mixture, beating well.
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6
Cover and chill 1 hour.
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7
Preheat oven to 350F (180C).
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8
Shape dough into 1-inch balls; roll balls in chopped pecans.
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9
Place balls 1 inch apart on greased cookie sheets.
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10
Press thumb gently into center of each ball, leaving an indentation.
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11
Bake in preheated oven 12 minutes or until set.
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12
Meanwhile, combine caramels and cream in top of double boiler over simmering water.
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13
Cook over medium-low heat, stirring constantly until caramels melt and mixture is smooth.
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14
Remove cookies from oven; cool slightly and press center of each cookie again.
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15
Quickly spoon 3/4 teaspoon of the caramel mixture into the center of each cookie.
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16
Transfer to wire racks to cool completely.
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17
While cookies cool, combine chocolate and shortening and melt in microwave oven or in top of double boiler, mixing until smooth.
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18
Place in plastic zipper-top bag.
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19
Snip small hole in one corner and drizzle chocolate over cooled cookies.
