Monday, December 19, 2016

Turtle Thumbprint Cookies

Hello there Christmas baking season!  It just makes my heart happy to make treats for the holidays :)  This month I decided to make treats for my husband's work every week for the month.  This way, I can get my baking fix in and yet not eat an obscene amount of goodies.  I can try one or two and then send the rest on their way.  Win-win.  

These little delicious morsels were perfect!  A little more time consuming than some other cookie varieties, but a little more time is worth. every. bite.  Enjoy! 

Turtle Thumbprint Cookies
Yield: 20 small cookies

For the cookies:
1 cup all purpose flour
1/3 cup cocoa powder
1/4 tsp salt
½ cup (1 stick) butter
2/3 cup sugar
1 large egg, separated
2 Tbsp milk
1 tsp vanilla
1 cup pecans, finely chopped

For the Caramel:
2/3 cup Kraft caramel bits (or regular caramels, melted)
1/2 tsp water

Combine flour, cocoa and salt. In a separate bowl cream together the butter and sugar until light and fluffy. Mix in the egg yolk, milk and vanilla.  Stir in flour mixture, just until combined. Chill dough in the refrigerator for one hour.
Whisk egg whites in a bowl until frothy.  Place chopped pecans in another shallow bowl. Remove dough from fridge and roll into small balls (however many cookies you want--I made 20 small ones).

Roll each dough ball in the frothy egg whites, and then roll and press in the chopped pecans. Place on a greased baking sheet.  

Use the back of a small measuring spoon to make an indentation in the center of each dough ball.

Bake at 350 Degrees F for about 10-12 minutes, or until set.

As the cookies come out of the oven, gently re-press the indentations with a small spoon.
In a microwavable bowl mix the caramel bits and water. Microwave at 30-second intervals, stirring after each interval, until caramel is melted (1-2 minutes). Pour small spoonfuls of caramel into the indented cookies.  *Optional: Drizzle with melted chocolate (or sprinkle with sea salt)!

Recipe Source:  Tastes Better From Scratch