2/3 cup granulated sugar
1/2 cup butter
2 tablespoons milk
1 teaspoon vanilla extract
1 egg, separated
1 cup all-purpose flour
1/3 cup cocoa
1/4 teaspoon salt
1 cup finely chopped pecans

Caramel Filling
14 caramels
3 tablespoons whipping cream

Drizzle
1/2 cup chocolate
1 tablespoon shortening

Beat sugar, butter, egg yolk, milk, vanilla until blended.

Stir together flour, cocoa, salt in small bowl; blend into sugar/butter mixture. Chill dough at least one hour. Overnight is best.

Preheat oven to 350 degrees F.

Beat egg white slightly. Shape dough into small balls. Dip each ball into egg white; roll into pecans to coat. Place 1 inch apart on lightly greased cookie sheet. Press thumb gently in center of each ball.

Bake 10-12 minutes or until set.

While cookies bake, prepare caramel filling. After cookies bake, press center of cookie again with thumb to make indentation. Immediately spoon about 1/4 to 1/2 teaspoon caramel filling in center. Cool. Drizzle chocolate over tops of cookies.

Makes 3 dozen.