This past weekend I had to take a bit of a break from posting yummy Christmas treats and good eats. I had the pleasure of throwing a baby shower for a good friend, we also had our Ward (LDS congregation) Christmas party, then my husband and I also got to go on a date night! We had to make it count so we went to dinner, Christmas gift shopping and a movie!
Now that the busy weekend is over and it is Tuesday, I am able to get back to my holiday baking and goody making. On my list for today was to make Turtle Thumbprint Cookies. I absolutely love these cookies, I love the yummy caramel center that is hugged by the chocolate dough that is rolled in crushed pecans. It is just such a great balance to a cookie. I find these to not be too sickly sweet, and a great one bite cookie. Maybe others take two bites but I am a wild and eat them in one!
Turtle Thumbprint Cookies
2 cups of all purpose flour
2/3 cup of Dutch cocoa powder
1/2 teaspoon of salt
1 cup of softened salted butter
1 1/3 cups of brown sugar
2 large eggs, separated
1/4 cup of milk
2 teaspoons of pure vanilla extract
2 cups of crushed pecans
1 package of Kraft caramels
1/2 cup of heavy cream
1 cup of melted dark chocolate
In a bowl combine the flour, cocoa and salt.
In your stand mixer, cream together the butter and sugar. Once fluffy and light then add the egg yolks, milk and vanilla.
Add the dry ingredients and slowly incorporate. Once the dough is all wet then remove from the stand mixer, cover the bowl and chill the in the fridge for 1 hour.
Preheat oven to 350F. Remove dough from the fridge, scoop out 1 tablespoon of dough at a time and roll into a ball. Coat the balls with lightly beaten egg whits. Roll the dough into the pecan pieces. Place on a parchment lined baking sheet about 2 inches apart.
With a teaspoon measuring spoon, make an indent into the dough. Repeat the process with all the dough. Bake for 10 minutes or until the cookie has just set.
Remove from the oven and place the baking sheet on a wire cooling rack, with the teaspoon measuring spoon, gently press down again in the same spot as before to press the indent down.
While the cookies are cooling make the caramel for the center. Place the caramels and heavy cream in a microwave proof bowl. Cook for 20 second intervals, stirring in between, until the caramels are all melted.
Place the caramel in each indent, and drizzle the tops with the melted dark chocolate. Place the baking sheet in the freezer for 10 minutes to allow to set, then transfer to an air tight container that can either be frozen till eaten or placed in the pantry to snack on.
I am getting closer and closer to getting my Christmas baking done! A few more things and I can box everything up and send it to the people on my list.
Do you have a favourite Christmas treat or cookie that you love to make and give away?
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