Turtle Cookies

Kait is such a sucker for turtle cookies, but for some reason has never thought about making them for herself.  That all changed when we came across this recipe.  We were worried they would be too difficult to make, but this recipe proved otherwise.  It is so simple, and the results are delicious!  This has officially become Kait's favorite recipe we have baked during the 25 Days of Cookies.











Ingredients:

• 1 cup flour
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 1 stick butter, at room temperature
• 2/3 cup sugar
• 1 large egg, separated, plus 1 additional egg white
• 2 tablespoons milk
• 1 teaspoon pure vanilla extract
• 1 1/4 cups pecans, finely chopped
• 14 soft caramel candies
• 3 tablespoons heavy cream
• 2 ounces semi-sweet chocolate
• 1 teaspoon shortening

Directions:

1. In a medium bowl, combine flour, cocoa, and salt; set aside
2. Add butter and sugar to the bowl of your stand mixer, and beat on medium-high until light and fluffy
3. Add in egg yolk, milk, and vanilla, and mix until incorporated
4. Reduce speed to low and gradually add flour mixture until just combined
5. Turn dough out onto a sheet of plastic wrap, cover completed, and refrigerate for at least one hour
6. Preheat oven to 350
7. Whisk egg whites in a small bowl until frothy
8. Place chopped pecans in another bowl
9. Roll chilled dough into 1-inch balls and dip in egg white, and then roll in pecans
10. Place balls about 2 inches apart on a parchment lined baking sheet
11. Using a 1/2 teaspoon measuring spoon, make an indention in the center of each ball
12. Bake until just set, about 12 minutes
13. Remove from oven and gently re-press indentations
14. Meanwhile, microwave caramels and cream together in a small bowl for 1 to 2 minutes until smooth, stirring occasionally
15. Fill each indentation with about 1/2 teaspoon of the caramel mixture
16. Let the cookies cool on the pan for about 10 minutes, then transfer to a wire rack to cool completely
17. Place chocolate and shortening in a small plastic bag
18. Set bag in a bowl of warm water to soften 
19. Gently kneed the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed
20. Snip a very small hole in the corner of the plastic bag
21. Drizzle chocolate over the cooled cookies

Recipe and image from: The Kitchen is My Playground

What are you baking today?  Mari & Kait