Saturday, February 19, 2011

Choco-Caramel Delights

I have a confession. Today I had an "oopsie" moment. I was looking in my book for the goey, chocolatey, carmely cookie recipe to share with you...when I came across a completely different set of ingredients than the one I had made. Crazy. I knew that the ones I made were not hard, and did not have a lot of ingredients, so I flipped back a few pages and found what I was looking for. They are surprisingly similar in looks..The cookies I made for the Valentine banquet are different than the ones I made last year.  While the ones I made last weekend were not complicated, the Choco-Caramel Delights are superior. Anyway, here are both recipes.
Choco-Caramel Delights

1/2 c butter or margarine, softened
2/3 c sugar
1 egg, separated
2 Tbs milk
1 Tsp vanilla extract
1 c flour
1/3 c cocoa powder
1 c finely chopped pecans
Caramel filling {recipe follows}
1/2 c semi-sweet chocolate chips
1 Tsp. shortening

In a small mixer bowl, beat butter,sugar,egg yolk,milk and vanilla until blended. Stir together flour, cocoa and salt; blend into butter mixture. Refrigerate dough at least 1 hour or until firm enough to handle.

Preheat oven to 350 F. Beat egg white, slightly. Shape dough into 1-inch balls. Dip each ball into egg white; roll in pecans to coat. Place on lightly greased cookie sheet. Press thumb gently in center of each ball. Bake 10-12 minutes or until set. While cookies are baking, prepare Caramel Filling.

In a small saucepan, combine 14 unwrapped light caramels and 3 tablespoons of whipping cream. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.

Remove cookies from oven; press center of each cookie again with thumb to make indentation. Immediately spoon about 1/2 teaspoon Caramel filling in center of each cookie. Carefully remove from cookie sheet; cool on wire rack.

In small microwave-safe bowl, place chocolate chips and shortening. Microwave on HIGH 1 minute or until softened; stir. Allow to stand several minutes to finish melting; stir until smooth. Place waxed paper under wire rack with cookies. Drizzle chocolate mixture over top of  cookies.

Picture courtesy of Google

Chocolate Sugar Cookies
3 squares Baker's Unsweetened Chocolate
1 c margarine or butter
1c sugar
1 egg
1 Tsp. vanilla
2 c flour
1 Tsp. baking soda
1/4 Tsp. salt
Finely chopped nuts {I use pecans}
1 package Kraft caramels
2 Tbs. milk

Microwave chocolate and margarine in large microwavable bowl on HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely mixed. Mix in flour, baking soda and salt. Refrigerate 30 minutes.

Preheat oven to 375 F. Shape dough into 1-inch balls; roll in chopped nuts. Make indentation in each ball. Place on ungreased cookie sheets. Bake for 8-10 minutes ore until set. Remove from cookie sheets to cool on wire racks.

Microwave unwrapped caramels with the milk on HIGH for 3 minutes or until melted stirring after 2 minutes. Fill centers of cookies with caramel mixture. To drizzle with chocolate, place semi-sweet chocolate in zipper-style plastic sandwich bag. Close bag tightly. Microwave on HIGH about 1 minute or until chocolate is melted. Fold down top of bag; snip a tiny piece off 1 bottom corner. Holding top of bag tightly, drizzle chocolate through opening over cookies.

Enjoy these turtle-like cookies!

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