- 2 cups confectioner's sugar, sifted
- 2 cups butter, room temperature
- 2 eggs, separated
- 1/4 cup milk
- 2 tsp. pure vanilla extract
- 2 ½ cups flour
- 1 cup unsweetened cocoa
- 1 tsp. salt
- 2 ½ cups chopped pecans
- 12 ¼ oz. jar caramel sauce
- 7 oz. carton Baker's Dipping Chocolate
In a large mixing bowl, beat powdered sugar and butter with an electric mixer on medium speed until creamy; beat in egg yolks, milk and vanilla until thoroughly combined; set aside. In a medium bowl, combine flour, cocoa and salt; add to butter mixture, beating until blended. Refrigerate dough until slightly firm (about 1 hr.). Beat egg whites in a small bowl with fork. Shape rounded tablespoons of dough into 1 ½" balls; dip balls into egg white, then roll in nuts. Place 1" apart on parchment-lined baking sheets; press thumb into center of each cookie to make an indentation. Bake in a preheated 350° oven until set (10-12 min.); quickly remake indentations with a rounded 1/2 tsp. measuring spoon if necessary. Carefully remove cookies to cooling rack to cool completely. Fill each cookie with 1/2 tsp. caramel topping. Place chocolate disks in zipper-closure food storage bag; microwave according to pkg. directions, squeezing bag every 15 sec. until completely melted. With scissors, snip small corner off of bag. Drizzle melted chocolate over cookies; let chocolate set. Store cookies in an airtight container in the refrigerator up to several days.
Note: The plastic cork from a wine bottle will make perfect indentations in each cookie.