kue penyu

Instructions

1. Whisk together 1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, and ¼ teaspoon salt in a medium bowl. Set aside.
2. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat ½ cup unsalted butter softened and ⅔ cup granulated sugar together on high speed for 3-4 minutes until light and fluffy. Add 1 large egg yolk (set aside egg white for later), 2 tablespoons milk, and 1 teaspoon vanilla extract and mix until incorporated.
3. Reduce the speed to low and add the flour mixture to the sugar mixture until combined. Wrap the dough in plastic wrap and refrigerate for an hour.
4. When the dough is nearly finished chilling, preheat the oven to 350 degrees Fahrenheit, line two baking sheets with parchment paper, and set aside.
5. Scoop and roll the dough into one-inch balls. In a small bowl, whisk 1 egg white with reserved egg white until frothy.
6. Roll the cookie dough balls in the egg white until fully coated, then roll them in 1 ¼ cup pecans chopped until the outside is coated. I like to press the pecans into the dough gently.
7. Place the balls on the prepared baking sheets, leaving 2-inch between them. Use a teaspoon to press an indentation into each ball.
8. Bake for 10-12 minutes or until set.
9. While the cookies are baking, melt 14 soft caramel candies and 3 tablespoons heavy cream in the microwave in 30-second increments, stirring between each increment until it is fully melted.
10. Once the cookies are baked, use the teaspoon to press the indentation again since the cookies will puff in the oven. Fill each indentation with the warm caramel, about one scant teaspoon.
11. Melt 2 ounces semi-sweet chocolate and 1 teaspoon shortening in the microwave in 20-second increments, then pour the melted chocolate into a sandwich bag. Barely snip the corner and drizzle the chocolate over the cookies.