Yay! Christmas baking has begun!
After work, and our run at the gym tonight, I made the Christmas dinner tilapia oreganata test run and then baked some mini apple crisps… Chris’ idea just in case there was a lingering fishy smell in the oven.
Then I made a new cookie recipe… what a day!
I love turtles… those yummy pecan/caramel candies covered in chocolate.
Better Homes and Gardens had a recipe to make a cookie version.
It made 32 for me (said it would make 36).
½ cup butter, softened
2/3 cup sugar
2 tablespoons milk
1 teaspoon vanilla
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
16 vanilla caramels, unwrapped
¼ cup plus 3 tablespoons whipping cream
1 ¼ cups finely chopped pecans
1. Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk, and vanilla.
2. In another bowl stir together the flour, cocoa powder, and salt. Add flour mixture to butter mixture and beat until well combined. Wrap the cookie dough in plastic wrap and chill for 2 hours or until easy to handle.
3. Preheat oven to 350 degrees F. Lightly grease a cookie sheet. In a small saucepan heat and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.
4. Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in pecans to coat. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indentation in the center of each cookie.
5. Bake for 10 minutes or until edges are firm. If cookie centers puff during baking, repress with your thumb. Spoon melted caramel mixture into indentations of cookies. Transfer cookies to wire racks; cool. (If necessary, reheat caramel mixture to keep it spoonable.)
6. In a double boiler heat and stir chocolate pieces and 1/4 cup heavy cream over low heat until chocolate is melted and mixture is smooth. Add more cream if necessary Let cool slightly. Drizzle chocolate mixture over tops of cookies [it came out thick when I used a spoon, afterwards I heard that a fork works better]. Let stand until chocolate is set or throw into fridge to set quickly.