Caramel-Filled Chocolate Cookies

¾ cup sugar
½ cup margarine, softened
½ cup shortening
1 teaspoon vanilla
1 egg
1¼ cups all-purpose flour
½ cup soy flour
½ cup unsweetened cocoa
½ teaspoon baking powder
½ cup soy nuts, chopped 

Filling:

20 caramels,
unwrapped
¼ cup vanilla soymilk 

Combine sugar,
margarine, shortening; beat until light and fluffy.  Add vanilla and egg;
blend well.  Sift together flours, cocoa and baking powder.  Add to
creamed mixture and mix well.  Shape dough into 1-inch balls; roll in
chopped soy nuts.  Place on ungreased cookie sheet about 2-inches apart. 
With thumb, make indentation in center of each cookie.  Bake cookies at
325 degrees for 12 minutes or until cookies are set.   

In small saucepan,
combine caramels and soymilk.  Cook over low heat until caramels are
melted; stirring occasionally.  Remove cookies from cookie sheet and place
on wire rack; spoon about ½ teaspoon warm caramel mixture into center of
each cookie.  Cool completely.  Makes about 2 ½  dozen cookies.