Ingredients: 1 cup multi grain flour 1/3 cup cocoa powder 3 tbsp ground flax seeds ¼ tsp salt ½ cup Minerva Dairy Amish Butter, softened 2/3 cup sugar 1 large egg, separated, plus 1 additional egg white 2 Tbsp. milk 1 tsp. vanilla extract 2 Tbsp. milk 1tsp. vanilla extract 1 ¼ cup pecans, finely chopped Caramel Filling: (this part is optional) 12 soft caramel candies 3 Tbsp. heavy cream Chocolate Drizzle: 2 oz. semi-sweet chocolate 1 tsp. shortening
Directions: 1. In a medium mixing bowl, combine flour, cocoa, flax and salt. Set aside, beat together butter and sugar for about 2 minutes until light and fluffy. Add egg yolk, milk and vanilla. Mix until incorporated. 2. Add flour mixture. Wrap dough in plastic wrap and refrigerated. Whisk egg white in a bowl until frothy. Roll cookie dough into one inch balls. Dip the cookie into the egg whites and roll into chopped pecans until outside is coated. 3. Place the balls two inches a part on the cookie sheet. With a teaspoon make a small indentation in each ball. 4. Bake at 350 degrees for about 12 minutes or until set. While the cookies are baking, prepare the caramel filling. 5. Melt the caramel and heavy cream in the microwave stirring every 30 seconds until melted. Once the cookies are baked, make the indentation again using the teaspoon, fill each indentation with the caramel. 6. Melt the chocolate and shortening in the microwave and scoop into a bag. Barely snip the corner of the bag and drizzle over the cookies (this step is optional).