Recipe - Carmel Nut Thumbprints

COOKIES
Three fourths cup Sugar
One half cup Butter or margarine,
softened
One half cup Shortening
1 teaspoon Vanilla
1 Egg, separated
1 Three fourths cup All purpose flour
One half cup Unsweetened cocoa
One half teaspoon Baking powder
1 One half cup Finely chopped pecans

FILLING
20 Caramels, unwrapped
One fourth cup Half and half

Heat oven to 325. In large bowl, combine sugar, butter and shortening; beat
until light and fluffy. Add vanilla and egg yolk; blend well.

Lightly spoon flour into measuring cup; level off. Add flour, cocoa and
baking powder to butter mixture, mix well.

In small bowl, beat egg white until foamy; place pecans in another small
bowl. Shape dough into 1 inch balls. Dip in egg white; roll in pecans.
Place 2 inches apart on ungreased cookie sheets. With thumb, make
indentation of each cookie.

Bake at 325 for 12 to 14 minutes or until cookies are set.

Meanwhile, in small saucepan, combine caramels and half and half; cook over
medium low heat until caramels are melted, stirring occasionally.

Immediately remove cookies from cookie sheets; place on wire racks. Spoon
One half tespoon warm caramel mixture into center of each cookie. Cool
completely.

Makes 4 dozen cookies.

Recipe by: EasiestEver Holiday Meals Posted to MCRecipe Digest V1 #658 by
L979@aol.com on Jul 6, 1997