Chocolate Caramel Thumbprints

Directions

In bowl, beat butter at medium speed with electric mixer until creamy.

Gradually add sugar and beat until mixture is well combined.

Add melted chocolate and egg yolk, beating until well bended. Stir in vanilla.

Combine flour, baking soda and salt and add to butter mixture, beating well.

Cover and chill 1 hour.

Preheat oven to 350℉ (180℃).

Shape dough into 1-inch balls; roll balls in chopped pecans.

Place balls 1 inch apart on greased cookie sheets.

Press thumb gently into center of each ball, leaving an indentation.

Bake in preheated oven 12 minutes or until set.

Meanwhile, combine caramels and cream in top of double boiler over simmering water. Cook over medium-low heat, stirring constantly until caramels melt and mixture is smooth.

Remove cookies from oven; cool slightly and press center of each cookie again.

Quickly spoon ¾ teaspoon of the caramel mixture into the center of each cookie. Transfer to wire racks to cool completely.

While cookies cool, combine chocolate and shortening and melt in microwave oven or in top of double boiler, mixing until smooth.

Place in plastic zipper-top bag.

Snip small hole in one corner and drizzle chocolate over cooled cookies.