Chocolate Pecan Carmel Cookies

John made these cookies for me to take to a Christmas cookie exchange party two years ago, a few days before Maddie and Izzie were born. I'm headed off to another cookie exchange and since these were such a hit, he made them again. They are from the cook book: Best Loved Cookies. A lot of the cookies from this book are a hit!
-Amanda

Chocolate Pecan Carmel Cookies

1/2 cup (1 stick) butter
2/3 cup sugar
1 egg, separated
2 tbsp milk
1 tsp vanilla extract
1 cup flour
1/3 cup cocoa powder
1/4 tsp salt
1 cup finely chopped pecans
Carmel filling (recipe follows)
1/2 cup semi-sweet chocolate chips
1 tsp shortening (do not use butter, margarine, or oil)

1. Beat butter, sugar, egg yolk, milk and vanilla in a medium bowl until blended. Stir together flour, cocoa and salt; blend into butter mixture. Refridgerate dough at least 1 hour or until firm enough to handle.

2. Heat oven to 350º. Lightly grease cookie sheet.

3. Beat egg white slightly. Shape dough into 1 inch balls. Dip each ball into egg white; roll in pecans to coat. Place on prepared cookie sheet. Press thumb gently in center of each ball. Bake 10-12 minutes or until set.

4. Meanwhile, prepare Carmel Filling. Remove cookies from oven; press center of each cookie again with thumb to make indentation. Immediately spoon about 1/2 tsp Caramel Filling in center of each cookie. Carefully remove from cookie sheets; cool on wire racks.

5. Place chocolate chips and shortenting in smal lmicrowave safe bowl. Microwave at High (100%) 1 minute or until softened; stir. Allow to stand several minutes to finish melting; stir until smooth. Place wax paper under wire rack with cookies. Drizzle chocolate mixure over top of cookies.
Makes about 2 dozen cookies.
Caramel Filling: In small saucepan, combine 14 unwrapped light caramels and 3 tbsp whipping cream. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.