Turtle Cookies

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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!

Turtle with words

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…
Cookie:
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

Caramel Filling:
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!

Baking love,
Heather

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