CARAMEL THUMBPRINT COOKIES

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Ingredients:
β€’ 1/2 cup butter
β€’ 1/2 cup shortening
β€’ 1/2 cup brown sugar packed
β€’ 2 eggs yolks separated from whites
β€’ 1 tsp vanilla extract
β€’ 2 cups all purpose flour
β€’ 1/2 tsp salt
β€’ 1 1/2 cups chopped pecans
β€’ 1/2 cup warm caramel
Instructions:
Preheat oven 350ΒΊ F. Line a baking sheet with parchment paper or a silicone baking mat.
Mix butter, shortening, brown sugar, egg yolks, and vanilla thoroughly with an electric mixer.
Whisk flour and salt together in a separate bowl. Combine dry ingredients with butter mixture and mix until combined.
Beat egg white with fork. Scoop 2 teaspoon sized portions of dough and roll into balls. Dip dough balls into egg whites. Transfer to chopped pecans and coat thoroughly.
Place 1 inch apart on prepared cookie sheet. Use a 1/2 tsp measuring spoon to indent the middle of each cookie dough ball.
Bake 10 – 12 minutes. Once you remove the tray of cookies from the oven, use the 1/2 tsp measuring spoon and indent each cookie again, pressing sides back together when needed, if cookies cracked. Fill each cookie with warm caramel. Let cool to set.

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