CHOCOLATE-CARAMEL THUMBPRINT COOKIES
1/2 cup butter
2/3 cup sugar
1 egg, separated
2 tablespoons milk
1 teaspoon vanilla
1 cup all purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
20 caramels, unwrapped + 2 tablespoons cream
4 ounces white chocolate + raspberry extract (NOTE: Only use extract made for flavoring chocolate, or the melted chocolate will seize!!)
In a large mixing bowl, cream butter, sugar, egg yolk, milk and vanilla until light and fluffy.
Combine flour, cocoa and salt in a separate bowl; gradually add to creamed mixture, stirring until well blended. Cover and chill cookie dough for one hour, or until firm enough to shape into balls.
In a small bowl, lightly beat egg white. Shape chilled dough into 1-inch balls, dip in egg white. . Make an indentation with thumb in center of of each cookie. Bake at 350° for 10 to 12 minutes, or until center is just set.
While cookies are baking, melt caramel and cream in a heav pot over low heat, stirring constantly til smooth.
When cookies are done, place on a wire rack with paper towels or parchment underneath. With a teaspoon, fill each indentation in the cookies with the melted caramel, and let sit til cookies are cooled completely and caramel has 'set'.
Melt white chocolate, add extract, and either drizzle or place in a ziplock and cut a teeny hole in a corner to use as a pastry bag for drizzling.
These were my #1 Christmas cookie this pas year!