Day 16: Chocolate Caramel Thumbprint Cookies

So today we made 2 deliveries since we had enough for 2 plates. We knocked on a few doors but it must have been bad timing because no one was home. We ended up going to another chiropractic student's house, they're both students and had a baby just a few months ago. Then we also went Shannon's house. He's real familiar with the school since he used to work right by it in the industrial area as well as having a bunch of neighbors that go there. I guess he has a roommate or something, we didn't meet him though.
There's a lot of different recipes for the cookie I made today, but I picked this one from Pillsbury because you don't have to make the caramel sauce using caramels and cream and whatever else, you just use a syrup like you would put on ice cream. They were good, but the flavor was really light, I thought it would be more chocolatey. I think next time I would try another recipe, not because I didn't like these, but just to compare, since I've never had this cookie before.
*I also melted some chocolate and drizzled it over them

Chocolate Caramel Thumbprint Cookies

Crisco Original No-Stick Cooking Spray
1/2 cup firmly packed light brown sugar
1 Crisco Butter Shortening Sticks, cut into slices
OR 1 cup Crisco Butter Shortening
3 large eggs, separated
2 tablespoons water
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 3/4 cups Pillsbury BEST® All Purpose Flour
1/4 cup unsweetened cocoa powder
2 cups finely chopped pecans
1 cup Smucker's Caramel Spoonable Ice Cream Topping

1. HEAT oven to 350°F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
2. BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour and cocoa on low speed until well blended.
3. BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
4. BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon caramel topping into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.