chocolate turtle cookies...

1 cup flour

1/3 cup cocoa powder

1/4 teaspoon salt

8 Tbsp butter, softened

2/3 cup sugar

1 large egg, separated, plus 1 egg white

2 Tbsp milk

1 tsp vanilla extract

1 cup chopped pecans, chopped fine

14 soft caramel candies

3 Tbsp heavy cream

Pre heat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until combined. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.Whisk egg white(s) in another bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake until set, 10 to12 minutes. Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentations with teaspoon measure. Fill each with 1/2 to 1 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.

This was my contribution to the annual cookie exchange that we have for Enrichment each year. Yum, yum & yum! I so wish I had taken a pic of the plate of cookies I came home with...but they disappeared too fast...hmm...

These were a little time consuming, but totally worth it. I think it would be a little easier, and maybe even taste better with caramel ice cream topping (Mrs. Richardson's to be exact) in place of the candies & cream. OR...if you were reeeaaaally daring...homemade caramels.

*Recipe from My Kitchen Cafe*