Turtle Thumbprint Cookies

What you need:

For the cookies:

• 1 cup all purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 tsp. salt
• 1 stick unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 1 large egg, separated
• 1 egg white
• 2 Tbsp. whole milk
• 1 tsp. vanilla extract
• 1 1/4 cups pecans, finely chopped

For the caramel:

• 14 soft caramel candies
• 3 Tbsp. heavy cream

For the drizzle:

• 2 oz. semisweet or bittersweet chocolate
• 1 tsp. shortening

Directions:

1. For the cookies: Mix together butter and sugar on medium-high speed for about 2 minutes.
2. Add egg yolk, milk, and vanilla. Mix until combined.
3. On low, add flour, cocoa powder, and salt and mix until just combined.
4. Form into a ball and wrap with plastic wrap. Chill in the refrigerator for 1 hour.
5. In a bowl, whisk 2 egg whites until frothy and place pecans in a separate bowl.
6. Form dough into 1-inch balls and dip into egg whites and then pecans
7. Place dipped balls about 2 inches apart on a parchment paper or silicone mat lined cookie sheet.
8. Using your thumb or a 1/2 teaspoon measuring spoon, make an indention in the middle for the caramel to go in (but don't add the caramel yet). TIP: I found it best if I kept my dough chilled until I was ready to use it. It was harder to make the indention with warm dough.
9. Bake at 350* for about 12 minutes. Press the indention with the measuring spoon once more after you remove the sheet from the oven. Remove cookies to a wire rack.
10. For the caramel: microwave caramel and cream in 30 second increments, stirring in between, until it is smooth.
11. Spoon a little caramel into the warm cookies. I placed paper towels under my wire racks so I didn't have a mess on my table.
12. For the drizzle: Melt chocolate and shortening together in a microwave or double boiler until smooth. Use a spoon or place in a plastic bag to drizzle over the top of the cooled cookies.

Recipe from The Kitchen Is My Playground