Cookie Time is back! Once a week I am going to be sharing with you my favoritest cookie recipes!
Enjoy!
Turtle CookiesSource: Adapted from America's Test
Kitchen, as shared by Pixelated
Crumb
Cookie:
1 c. all-purpose flour
1/3 c.
cocoa powder
1/4 tsp.
salt
8 T. (1
stick) butter, softened
2/3 c.
sugar
1 large
egg, separated, plus 1 additional egg white
2 T.
milk
1 tsp.
vanilla extract
1 1/4 c.
pecans, finely chopped
Caramel Filling:
14 soft caramel candies (I used
Kraft)
3 T.
heavy cream
Chocolate Drizzle (optional):
2 oz. semi-sweet chocolate (I used
2 squares of Baker's semi-sweet chocolate)
1 tsp. shortening
Cookie: Combine flour, cocoa, and
salt; 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 teaspoon measuring spoon, make an indentation in the center
of each dough ball. Bake at 350 degrees 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 cookies are removed from the oven, gently re-press the
indentations. Fill each indentation with about 1/2 teaspoon of the caramel
mixture. Cool on the pan for 10 minutes, then transfer to a wire rack to cool
completely.
Chocolate Drizzle
(optional): Place chocolate and shortening in a small zip-top 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 plastic bag.
Drizzle chocolate over the cooled Turtle Cookies.
Enjoy!
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