Created by Fizzybrat on June 25, 2019
Step 1: In a large mixing bowl, beat butter with an electric mixer for 30 seconds.
Step 2: Add sugar and beat well.
Step 3: Separate egg, setting the egg white aside to use later
Step 4: Beat in egg yolk, milk and vanilla.
Step 5: In another bowl, stir together the flour, cocoa powder and salt.
Step 6: Add flour mixture to butter mixture and beat until well combined.
Step 7: Chill the cookie dough in plastic wrap for 2 hours or until easy to handle.
Step 8: In a small saucepan, heat and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.
Step 9: Shape the dough into 1-inch balls.
Step 10: Slightly beat reserved white.
Step 11: Roll the balls in egg white, then in nuts to coat.
Step 12: Place 1 inch apart on a lightly greased cookie sheet.
Step 13: Using your thumb, make an indentation in center of each cookie.
Step 14: Bake in a 350 degree F oven about 10 minutes or until edges are firm.
Step 15: Spoon some melted caramel mixture into indentation of each cookie. Transfer cookies to wire rack to cool.
Step 16: In another saucepan, heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth.
Step 17: Let cool slightly then transfer the chocolate mixture to a self-sealing plastic bag. Close bag and cut a small hole in one corner of it.
Step 18: Drizzle cookies with chocolate mixture.
Step 19: Let stand until chocolate is set. Makes 36 cookies.