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It’s been forever since I’ve blogged…but with good reason! My baby girl arrived October 2nd, and I’ve been so focused on her, I’ve had a hard time giving up time to do anything else! However, I did find some time to make tons of Christmas cookies, all of which I’m going to try to blog about! First up, Turtle Cookies!
I found the recipe for the Turtle Cookies at The Kitchen is My Playground. These looked so good, I had to try them!
You will need…
1 c. all-purpose flour
1/3 c. cocoa powder (I used dark chocolate 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
14 soft caramel candies (I used Kraft Traditional Caramels)
3 T. heavy cream
To make the cookies…
1. Combine flour, cocoa, and salt; set aside.
2. 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.
3. Wrap dough in plastic wrap and refrigerate until firm. I left it in for about 2 hours and found that I really needed the heat from my hands to make the dough more pliable.
4. Whisk egg whites in a bowl until frothy (I used my hand mixer which made this SO much easier). Place chopped pecans in another bowl. Roll chilled 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. Be careful when making the indentations, though. The spoon I used stuck every time. It might help to put a little butter or oil on the outside before making the indentations.
5. Bake at 350 degrees until set, about 12 minutes.
Prepare the Caramel Filling:
6. Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.
7. 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, then transfer to a rack to cool completely.
The Kitchen is My Playground’s recipe also has an option for a chocolate drizzle, but I skipped that part!
I have to say I had extremely high expectations for these cookies, but they kind of fell flat. Don’t get me wrong, they were good, I just expected a lot more!
One plus- I used the leftover caramels to make dark chocolate covered caramels…my favorite!