I know, I know, I said this post would be coming in the next few days, but I just couldn't wait any longer. I had to share these cookies that I made for the Hefty Holiday campaign! When I think about holiday treats and making holiday goodies for friends and family, I immediately think of cookies. I make at least half a dozen different cookie recipes in just December alone. Cookies were a staple holiday treat when I was growing up - I loved helping my mom and grandma bake cookies. You have to have a good way to store and keep cookie gifts until they reach their destination and that's where Hefty comes in. I love the Hefty Storage Slider Bags for placing baked (and cooled) cookies into for holiday gifts. It's so much easier to slide the little slider than to snap snap snap. Wouldn't you agree?
Hefty makes secure, strong products that keep food fresher longer and prevent spills [that spilling thing goes for their trash bags and tableware, too]. Right now, Hefty has these adorable bag toppers on their website to use for your holiday goodie bags. I packed up a new recipe of Turtle Thumbprint Cookies for some family and friends using these adorable toppers. All you need is scissors, a hole punch, string/ribbon, and tape to decorate the storage bags up.
Not only are these sweet cookies just plain aesthetically pleasing, they are decadent and rich. You have all the classic turtle flavors in one itsy bitsy cookie. It's the best. I got some very shocked and excited sentiments when I surprised some folks with the cookies. "Is that caramel?! Oh my gosh!" - that one was probably my favorite. I love exciting people with food!
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
- 14 soft caramel candies
- 3 Tbsp. heavy cream
- 2 oz. semisweet or bittersweet chocolate
- 1 tsp. shortening
- For the cookies: Mix together butter and sugar on medium-high speed for about 2 minutes.
- Add egg yolk, milk, and vanilla. Mix until combined.
- On low, add flour, cocoa powder, and salt and mix until just combined.
- Form into a ball and wrap with plastic wrap. Chill in the refrigerator for 1 hour.
- In a bowl, whisk 2 egg whites until frothy and place pecans in a separate bowl.
- Form dough into 1-inch balls and dip into egg whites and then pecans
- Place dipped balls about 2 inches apart on a parchment paper or silicone mat lined cookie sheet.
- 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.
- 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.
- For the caramel: microwave caramel and cream in 30 second increments, stirring in between, until it is smooth.
- 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.
- 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
Be sure to stop by Hefty's website to check out their other holiday tips and tricks!Thank you to Hefty for sponsoring today’s post and sharing tips for holiday gifting!
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