I committed to doing 12 days of Christmas cookies and its already been tough. I spent all weekend making cookies so I would be caught up during the week but yet I still feel behind. Oh well, who needs sleep when you can be baking and blogging.
I also got a new camera this weekend, Nikon D3300 which I love so far. It was a steal on black Friday at Costco so I couldn’t resist. No more Iphone photos on this blog!
On to the cookies, they are delicious and are perfect for any holiday party. I have never made or even ever tried a turtle cookies but they turned out amazing. These are definitely going on a rotation in my holiday baking. I handed some around to neighbors and friends and they were a huge hit. People were saying they were too pretty to eat, but I don’t they that lasted long. I made my cookies on the big side and the recipe only yielded 15, so be sure to scoop your dough small if you want more then that.
Turtle Cookies – Adapted from Tastes Better From Scratch
Yield: 16-20 cookies
1 Cup Flour
1/3 Cup Cocoa Powder
1/4 Teaspoon Salt
½ Cup (1 stick) Butter, unsalted and room temp
2/3 Cup Sugar
1 Large Egg, separated
2 Tablespoon Milk
1 Teaspoon Vanilla
1 Cup Pecans, finely chopped
2/3 Cup Kraft Caramel Bits (or regular caramels, melted)
1/2 Teaspoon Water
1/4 Cup Dark Chocolate for Drizzle
- 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.
- 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.
- Drizzle with melted chocolate.