Ingredients: |
Ingredients: 1 cup all purpose flour
13 cup cocoa powder
1/4 tsp salt
1 stick butter, softened
2/3 cup sugar
1 large eggs, separated plus 1 additional egg white
2 Tbsp milk
1 tsp vanilla extract
1 1/4 cup pecans, finely chopped
Caramel Filling:
1/4 soft caramel candies ( I like Kraft)
3 Tbsp heavy cream
Chocolate Drizzle:
2 oz semi sweet chocolate
1 tsp shortening
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Directions: |
Directions:Cookie: combine flour, cocoa and salt and set aside. With electric mixer on medium high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
Whisk egg whites in a bowl until frothy. Place chopped pecans in another bowl. Roll dough into 1 inch balls, dip in egg whites, and then roll in pecans. Place balls about 2 inches apart on a baking sheet. Using a 1/2 tsp measuring spoon, make an indentation in the center of each dough ball. Bake at 350 degree until set, about 12 minutes.
Caramel Filling: Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes. Once the cookies are removed from the oven, gently press the indentation. Fill each indentation with about 1/2 tsp of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate Drizzle: Place chocolate and shortening in a small ziplock plastic bag. Set bag in a bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and smooth placing back in the warm water for a minute or two as needed. Snip a very small hole in the corner of the bag and drizzle chocolate over the cooled turtle cookies. |
This recipe for Turtle Cookie is from