Monday, December 10, 2007

Reindeer Delights

1/2 C butter softened
2/3 C sugar
1 egg, separated
2 T milk
1 t vanilla extract
1 C all purpose flour
1/3 C HERSHEY'S Cocoa
1/4 t salt
1 C finely chopped pecans
caramel filling(recipe follows)
1/2 C HERSHEY'S semi-sweet chocolate chunks
1 t shortening
In small mixer bowl, beat butter, sugar, egg yok, ilk and vanilla until blended. Stir together flour, cocoa and salt; blend into butter mixture. Refrigerate about 1 hour or until frim enough to handle.
Heat over to 350 degrees F. Lightly grease cookie sheet. Beat egg white slightly. Shape dough into 1 inch balls. Dip each ball into egg white; roll in pecans to coat. Place 1 inch apart on prepared cookie sheet. Press thumb gently in center of each ball.
Bake 10-12 minutes or until set(mine usually take 10). Meanwhile, prepare CARAMEL FILLING. Remove cookies from oven; carefully press center of each cookie again with thumb to make indentation. Immediately spoon about 1/2 t Caramel filling (or until filled) in center of each cookie. Carefully remove from cookie sheet to wire rack. Cool completely.
In small microwave safe bowl, place chocolate chips and shortening. Microwave at HIGH 1 minute or until smooth when stirred. Place wax paper under wire rack with cookies. Drizzle chocolate mixture over top of cookies.
14 unwrapped light caramels
3 T whipping cream
In small saucepan, combine 14 unwrapped light caramels and 3 tablespoons whipping cream. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.


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