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1
COMBINE flour, cocoa, and salt. Set aside.
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2
BEAT butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add egg yolk, milk and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
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3
WHISK egg whites in a bowl until frothy. Place chopped pecans in another bowl. Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans. Place balls about 2 inches apart on a baking sheet. Using a half-teaspoon measuring spoon, make an indentation in the center of each dough ball.
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4
BAKE at 350 degrees until set, about 12 minutes.
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5
MAKE caramel filling: Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.
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6
ONCE cookies are removed from the oven, gently re-press the indentations. Fill each indentation with about 1/2 teaspoon of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
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7
MAKE chocolate drizzle: Place chocolate and shortening in a small zip-top plastic bag. Set bag in a bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.
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8
SNIP a very small hole in the corner of the plastic bag. Drizzle chocolate over the cooled Turtle Cookies.
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9
Yields: about 15 cookies
