Turtle cookies

 

In our house we like to have something sweet for the hours of hypoglycemia. A chocolate (how unique !), or a galaktompoureko, or a touloumpaki, something.

When I want to bake for that "moments", my first choice is a cake. The cookies are pretty low on the list of my preferences. Perhaps because usually what I'm offered is hard and uninteresting. Maybe because I have related cookies with holidays, and do not count them the rest of the year.

 

But when I "saw" these cookies, I knew I should try them. These cookies are quite soft and saves you from breaking the tooth. The nuts that surround them, give a distinctive flavor.

As for the appearance ... I think that is far from the usual stuff we make. Their big plus ... they disappear into seconds ! You can use any kind of nuts ... I made some with pistachio ... mmmm ... and you can replace the candy with chocolate ... mmmm again!

Enjoy !

 

 

Ingredients : 

 
  • 1 cup of flour
  • 1/3 cup of cocoa powder
  • 1/4 tsp salt
  • 1 stick of butter, softened
  • 2/3 cup of sugar
  • 1 large egg, separated; plus 1 egg white
  • 2 tbsp milk
  • 1 tsp vanilla
  • 1 1/4 cup of pecans, chopped fine
  • 15 soft caramel candies
  • 3 tbsp heavy cream
 

Preparation : 

 
  1. Combine the flour, cocoa, and salt together in a small bowl; mix until well combined.
  2. Beat the butter and sugar with a mixer until creamy and smooth.
  3. Add the egg yolk, milk, and vanilla then mix until well combined.
  4. Slowly add the flour mixture until just combined.
  5. Place the dough into the refrigerator for 30-60 minutes.
  6. Preheat the oven to 180C .
  7. Line a cookie sheet with a silpat mat.
  8. Whisk the egg whites together until frothy.
  9. Place the pecan crumbles into a separate bowl.
  10. Roll dough into 1 inch balls, dip into egg whites then roll in the pecans.
  11. Place the balls 2 inches apart on the baking sheet.
  12. Use a 1/2 teaspoon measuring spoon to make an indentation in the center of each ball.
  13. Bake until set, about 12 minutes.
  14. Microwave the caramels and cream in a bowl, stirring occasionally, until smooth, about 1-2 minutes.
  15. Once the cookies are removed from the oven, gently re-press existing indentations.
  16. Fill each with 1/2 teaspoon of caramel mixture.
  17. Cool 10 minutes, then transfer to a wire rack to cool immediately.
 

 

Recipe from here

 

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