Turtle Thumbprint Cookies

OK, this post is way past due. These cookies are AMAZING!! I made them for Christmas this past year and everyone went gaga for them. The cookie is like a brownie in texture and the pecans add some crunch that goes great with the creamy caramel center. No need to pre-toast your pecans because the get nice and toasty in the oven. This recipe is from Cook's Country and says it makes about 2 dozen. I only got about 12 or so cookies. Perhaps I made them on the bigger side, but truthfully you'll want these to be a little bigger since they are AMAZING!! I should have chopped the nuts smaller because these had some bigger chunks on them.

Turtle Thumbprints
Recipe from Cook's Country
Yield 21 cookies

*5 POINTS+ per cookie

1 c. flour
1/3c. cocoa powder
1/4 tsp. salt
8 Tbsp. butter, softened
2/3 c. sugar
1 large egg, seperated
1 egg white
2 Tbsp. Milk
1 tsp. vanilla
1c. pecans, finely chopped
14 soft caramel candies
3 Tbsp. heavy cream

Adjust oven rack to upper middle and lower middle positions. Preheat oven to 350 degrees F. Line 2 baking sheets with silpat liner or parchment paper.

Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 2 minutes in a separate bowl. Add egg yolk, milk, and vanilla. Mix until incorporated. Reduce speed to low & add flour mixture until just combined. Chill 1 hour until firm.

Whisk egg whites in another bowl until frothy. Place pecans in a separate bowl. Roll dough into 1 inch balls. Dip in egg whites & roll in pecans. Make indent in ball.

Bake until set 10-12 minutes. Switch and rotate cookie sheets half way through baking. Microwave caramels & cream in bowl, mix until smooth 1-2 minutes. Transfer to cooling rack or parchment paper on counter. Re-indent cookies. Fill with caramel. Allow to cool.

P.S. Chop your pecans smaller than most of mine are in the pictures!  They'll turn out prettier.