Turtle candies are popular and delicious. This recipe adapts the flavors of that traditional candy into a delectable cookie. While the cookie recipe reads as having many steps, it is not as complicated as it appears. This is a great recipe for upcoming holiday cookie exchange gatherings.
- 1 cup flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1 stick (8 tablespoons) butter, softened
- 2/3 cup sugar
- 1 egg, separated, plus 1 egg white
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 1/4 cups pecans, finely chopped
- 14 soft caramel candies, like Kraft Traditional Caramels
- 3 tablespoons heavy cream
- 2 ounces semi-sweet sweet chocolate
- 1 teaspoon shortening
- In a medium bowl, combine flour, cocoa and salt. Set aside.
- In a large bowl, using electric mixer on medium-high speed, beat butter and sugar until light and fluffy. Add egg yolk, milk and vanilla until well-blended.
- Reduce mixer speed to low as flour mixture is added until just combined.
- Wrap dough in plastic wrap and refrigerate until firm, about 1 hour.
- Whisk egg white until frothy. Place chopped pecans in a shallow bowl.
- Roll firm cookie dough into 1-inch balls. Dip in egg white and then roll in pecans.
- Place balls on baking sheet. Make thumb indentation in the center of each dough ball. bake in 350° F oven for 12 minutes.
- Microwave caramels and cream together in a small bowl until smooth, about 1 to 2 minutes.
- After removing cookies from the oven, re-press indentation on each cookie. Fill each indentation with 1/2 teaspoon of caramel filling. Cool cookie for at least 10 minutes.
- Place chocolate and shortening in a small zip-top plastic bag. Set bag in a bowl of hot water to soften. Knead the bag as it softens until chocolate mixture is smooth.
- Drizzle chocolate over cooled cookies.
Makes about 2 1/2 dozen cookies.