I also made these for Thanksgiving and they were a HUGE hit! They take some time to make, but are definitely worth it!
Turtle Cookies
Makes 3 dozen
Ingredients
1 egg
1/2 cup butter, softened
2/3 cup sugar
2 Tbsp milk
1 tsp. vanilla
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder (I used Nestle)
1/4 tsp. salt
16 chewy caramels (I used Werthers)
3 Tbsp. whipping cream
1 tsp. vanilla extract
1 1/4 cups finely chopped pecans
1/2 cup or 3 oz semisweet chocolate pieces
1 tsp. shortening
Directions
Separate the egg, place the yolk and the white in separate bowls. Cover and chill egg white, you will use it later.
In a large mixing bowl, beat butter with an electric mixer for 30 sec. Add sugar, beat well. Beat in egg yolk, vanilla and milk.
In another bowl, mix flour, cocoa powder and salt. Add flour mixture to butter mixture and beat well until combined. Wrap the cookie dough in plastic wrap and chill for 2 hours or until its easy to handle.
Preheat oven to 350. Line two cookie sheets with parchment paper. In a saucepan, heat and stir caramels, vanilla and whipping cream over low heat until the entire mixture is smooth, then set aside.
Slightly beat the reserved egg white. Shape the dough into 1 inch balls. Roll them in egg white and then into pecans to coat. Place cookies 1 inch apart on cookie sheets.
Using the back of a 1/2 tsp round measuring spoon (or just use your thumb) make an indentation in the center of each cookie. Bake for 10 minutes or until the edges are firm. Cookie centers will probably puff during baking, if this happens, just repress the indentation. Spoon melted caramel into the centers of each cookie. Transfer cookies to wire racks and cool.
In a saucepan, heat and stir chocolate pieces and shortening over low heat until chocolate is melted. Let cool slightly. Drizzle chocolate over the tops of the cookies by gathering some with a fork and making a back and forth motion over top the cookies while the chocolate drips. Let stand until the chocolate has set.
