Turtle Cookies

                                                                                                                               

Ps.90:12 So teach us to number our days that we may get a heart of wisdom.

1 cup all-purpose flour

1/3 cup cocoa powder

1/4 t salt

8 T (1 stick) unsalted butter, softened

2/3 cup sugar

1 large egg, separated, plus 1 egg white

2 T milk

1 t vanilla

1 cup pecans, chopped fine

14 soft caramel candies

3 T heavy cream

Combine flour, cocoa, and salt in bowl. With electric mixer on med-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.

Preheat oven to 350. Line baking sheets with parchment (you need to line your tray or spray with a non-stick spray. Whisk egg whites in bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, and 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 to 12 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 indentation again with teaspoon measure. Fill each with 1/2 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely