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It’s the holiday season which means tons of cookies and a time for giving. Last year I participated in the The Great Food Blogger Cookie Swap and I loved it, so I decided to join in again this year. Receiving a surprise package of cookies in the mail just makes any crappy day MUCH better. Plus, it’s for a good cause!
In order to take part you just have to donate $4 to Cookies for Kid’s Cancer and you’ll be paired up with 3 other food bloggers. You send each blogger a dozen homemade cookies and you receive a dozen homemade cookies from 3 other bloggers! How amazing is that! This year we raised a little over $7,000 with the help of our sponsors OXO, Dixie Crystals and Land O’ Lakes who matched our donations.
Over Thanksgiving, my in-laws brought me a bag of famous Priester’s pecans from their home state of Alabama. These pecans are sooo good! I knew I had to use them in my Food Blogger Cookie Swap cookies and I came up with these pecan turtle thumbprint cookies! They were so good! Buttery, chocolate-y, nutty, with ooey gooey caramel. Seriously, its amazeballs. Try it for yourself!
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Pecan Turtle Thumbprint Cookies
Ingredients
- ½ c up unsalted butter, softened
- 2/3 cup granulated sugar
- 1 egg, separated
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1/3 cup cocoa powder
- ¼ tsp salt
- 1 1/2 cups chopped pecans
- Rolos, cut in half
- sprinkles (optional)
Instructions
- Cream butter and sugar together until nice and fluffy
- Add egg yolk, milk, and vanilla to the butter and mix in until well incorporated
- In a separate bowl, whisk together flour, cocoa powder and salt. Add dry ingredients to the wet ingredients and mix until well combined
- Freeze the dough for 30 minutes. Pre-heat oven to 350 F
- In a small bowl, whisk the egg white until white and frothy. Add chopped pecans to a separate bowl. Roll 1 tablespoon of dough into a ball and roll in the egg white and then the chopped pecans. Gently roll the cookie dough in your hand to press the nuts into the dough.
- Place the cookies on a parchment lined baking sheet and press down slightly to flatten.
- Bake for 10-12 minutes. While the cookies are baking cut the Rolos in half.
- Remove the cookies from the oven and immediately gently press the Rolos, caramel side down, into the cookies. Top with sprinkles if you like. Cool on a rack and enjoy!
