Turtle Thumbprint Cookies

Directions

1. Wash hands with soap and water.

2. In a medium bowl, combine flour, cocoa and salt; set aside. Wash hands after handling raw flour.

3. In a large bowl using an electric mixer on medium speed, cream together butter and sugar until light and fluffy. Add egg yolk, milk and vanilla and mix well.

4. Stir in flour mixture just until combined. Wash hands after handling raw dough.

5. Chill dough in the refrigerator for 1 hour.

6. In a small shallow bowl, whisk egg white until frothy. Wash hands after handling raw eggs. Place pecan chips in another shallow bowl.

7. Preheat oven to 350 degrees Fahrenheit.

8. Remove dough from fridge and roll into small balls. Roll each ball in frothy egg whites and then roll and press in chopped pecans. Place on a greased baking sheet. Wash hands after handling raw dough and eggs.

9. Using the back of a small measuring spoon, make an indentation in the center of each dough ball. Bake for 12 minutes or until set. As cookies come out of oven, gently re-press indentations with a clean, small spoon and let cool on wire racks.

10. Place caramels and half-and-half in microwave-safe bowl. Microwave at 30-second intervals, stirring after each interval, until caramel is melted.

11. Pour small spoonfuls of caramel into indented cookies; let cool. Top with sprinkle of sea salt and drizzle of melted chocolate.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!