Name: Carmel Nut Thumbprints
Ingredients: 3/4 c Sugar; 1/2 c Butter or margarine, softened; 1/2 c Shortening; 1 ts Vanilla; 1 Egg, separated; 1 3/4 c All purpose flour; 1/2 c Unsweetened cocoa; 1/2 ts Baking powder; 1 1/2 c Finely chopped pecans; 20 Caramels, unwrapped; 1/4 c Half and half

CATEGORY	CUISINE	TAG	YIELD
Eggs		All newly t, Cookies	48	Servings

INGREDIENTS

3/4	c	Sugar
1/2	c	Butter or margarine, softened
1/2	c	Shortening
1	ts	Vanilla
1		Egg, separated
1 3/4	c	All purpose flour
1/2	c	Unsweetened cocoa
1/2	ts	Baking powder
1 1/2	c	Finely chopped pecans
20		Caramels, unwrapped
1/4	c	Half and half

INSTRUCTIONS

COOKIES
FILLING
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
1/2 tespoon warm caramel mixture into center of each cookie. Cool
completely.
Makes 4 dozen cookies.
Recipe by: Easiest-Ever Holiday Meals Posted to MC-Recipe Digest V1 #658 by
L979@aol.com on Jul 6, 1997

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