Turtle Cookies

350 degrees

In a small mixing bowl beat butter, sugar, egg yolk, milk, and vanilla until creamy. Stir together flour, cocoa, and salt; blend into butter mixture. Refrigerate dough at least 1 hour or until firm enough to handle. Beat egg white slightly. Shape dough into 1” balls. Dip each ball into egg white; roll in pecans to coat. Place on lightly greased cookie sheets. Press thumb gently in the center of each ball. Bake 10 to 12 minutes or until set. Press center of each cookie with thumb to make indentation. Immediately spoon about 1⁄2 teaspoon caramel filling in center of each cookie. Carefully remove from cookie sheet; cool on wire rack. In a small microwave-safe bowl place chips and shortening. Microwave for 1 minute or until softened; stir. Allow to stand several minutes to finish melting; stir until smooth. Place wax paper under wire racks with cookies. Drizzle chocolate mixture over the top of cookies.

Filling Instructions

In a small saucepan place 14 unwrapped light caramels and 3 tablespoons whipping cream. Cook over low heat, stirring often, until caramels are melted and mixture is smooth.