Submitted by: Joan

I was set to make a cookie/candy advertised by Kraft Canada for Christmas, that had chocolate dough wrapped around a caramel. They looked really yummy in the picture, but the reviews were mixed, and I didn’t like the fact that you had to heat the cookies in the microwave to soften the caramel center. So I came up with a new version of the old thimble cookies and I think they turned out okay. According to my boyfriend, they are “beyond amazing”!

Ingredients

1 cup butter, softened
1/2 cup brown sugar
2 eggs, separated
2 teaspoons vanilla
1 1/2 cups all purpose flour
1/2 cup cocoa
1 1/2 cups chopped pecans
1 package (about 35) caramels, unwrapped
1/4 cup 10% cream

Directions

1. In mixer bowl, cream butter, add sugar and beat until fluffy. Add egg yolks and beat well. Stir in vanilla.
2. Add flour and cocoa and stir until combined.
3. Put (unbeaten) egg whites in a small bowl. Put chopped pecans in another bowl.
4. Form dough into balls about the size of a walnut, roll each ball in egg white and then in pecans. Place on greased cookie sheet. Make an indent in the center of each cookie.
5. Bake at 350 degrees F for 15 minutes. Remove from oven and press down immediately on indents if they have risen during baking.
6. Meanwhile, make caramel filling and have ready when cookies come out of the oven: melt caramels with cream in the microwave. Cook for 2 1/2-3 minutes on high, stirring after a minute and then every 30 seconds. When nearly melted, remove from microwave and continune to stir until smooth.
7. Transfer cookies to cake rack and while still hot, fill the centers with a spoonful of caramel. Let cool.

Notes

It is easier to make all the cookie balls first and then start the dipping procedure - it makes things a bit less messy. I haven’t tried it but these would probably also be good with raspberry jam filling (like the original thimble cookies) if you are not in a caramel mood like I was.

This recipe is from Christmas, Cookies and Squares.

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