A pond of caramel surrounded by an enbankment of chocolate cookie sprinkled with walnuts and striped with chocolate is a delight as its name portrays.
Ingredients: 2/3 cup granulated sugar, 1/2 cup butter, softened, 1 egg, separated, 2 tablespoons milk, 1 teaspoon vanilla extract, 1 cup all-purpose flour, 1/3 cup cocoa, 1/4 teaspoon salt, 1 cup finely chopped pecans (I used walnuts), 14 unwrapped light caramels, 3 tablespoons whipping cream, 1/2 cup chocolate chips, 1 teaspoon shortening.
In large mixing bowl, beat sugar, butter, egg yolk, milk and vanilla until blended. Stir together flour, cocoa and salt in small bowl; blend into sugar/butter mixture until thoroughly combined. Cover and chill at least 1 hour or until firm enough to handle (or overnight).
Preheat oven to 350 degrees. Beat egg white slightly in small bowl; set aside. Shape dough into 1 inch balls; dip into egg white, then roll in nuts to coat. Place 1 inch apart on baking sheets. Press thumb gently in center of each ball making an indentation. Bake 10-12 minutes or until set. While cookies bake, prepare caramel filling as follows: In small saucepan, combine the 14 caramels and the whipping cream. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.
Remove cookies from oven to heatproof surface. Press center of each cookie again to further indent (cookies will be hot, so if too hot for your finger, use the back of a measuring spoon). Immediately spoon 1/2 teaspoon of Caramel filling in center of each cookie. Carefully remove to wire racks to completely cool.
Heat chocolate chips and shortening in microwave, stirring after each minute (1-2), until completely melted. Drizzle chocolate over cookies in design of choice.
Makes about 2 dozen cookies.
(Treasury of Holiday Cookies, published by Publications International, Ltd, Lincolnwood, IL, in 1994).