Chocolate Caramel Cookies

1/2 cup butter, softened
2/3 cup granulated sugar
3 squares semi sweet chocolate, melted & cooled
1 egg, separated
1 teaspoon vanilla
1 cup all purpose flour
12 unwrapped caramels
2 tablespoons milk
1 cup finely (very finely) chopped pecans
2 squares semi sweet chocolate
1 teaspoon vegetable oil

Heat oven 350° F. Cream butter and sugar together until light and fluffy. Add the 3 squares chocolate, egg yolk, vanilla and flour. Wrap in plastic wrap, chill about 15 minutes. Roll dough into 1 inch balls. dip each ball into egg white; roll in chopped pecans. Place on ungreased cookie sheet. Use handle of wooden spoon or thumb to make deep indentations in center of each ball. Bake for 10 to 12 minutes. Remove from baking sheet. Meanwhile, melt caramels and milk. Pour 1/2 teaspoon of caramel mixture into each thumbprint while cookies are still warm. Cool cookies. Melt 2 squares chocolate and oil over low heat or in microwave on medium power for 2 minutes. Stir until smooth. Drizzle each cookie with chocolate. Chill. To store, cookies may be frozen up to 2 weeks, drizzle with chocolate once thawed. Yield: 2 dozen cookies.