September 17, 2014

Espresso Salted Turtle Sandies

Ohio State Fair Best Cookie

Espresso Salted Turtle Sandies recipe 2

Yes! State fair season is in full swing! Texas is coming up, as is Tulsa, Arkansas, Arizona, and more.

While the Ohio State Fair is long over, we are still getting raves about these Espresso Salted Turtle Sandies. They won first place in the 2014 Gold Medal Flour Cookie Contest at the Ohio State Fair. Espresso Salted Turtle Sandies 3

Janet Gill wanted to compete with a new take on the infamous Pecan Sandies many of us know.  Mission accomplished! With its mocha flavor and delicious drizzles, Janet created quite a cookie and deserves major kudos.

Espresso Salted Turtle Sandies 4

My mom who baked our test run with me said to note tasters should chew slowly and luxuriously to enjoy all the delightful dimensions of this cookie! I agree. Find out for yourself and bake these today!

-Cyndi

 

Espresso Salted Turtle Sandies

1 teaspoon vanilla

1 teaspoon instant espresso

1 cup butter, softened

1/2 cup brown sugar

2 cups Gold Medal All Purpose Flour

1/2 cup mini chocolate chips

3/4 cup finely chopped pecans, divided

1 cup caramel bits

4-5 teaspoons half and half

1/3 cup bittersweet chocolate chips

1/2 teaspoon shortening

1/2 teaspoons sea salt

Preheat oven to 350 degrees. Line cookie sheets with parchment paper (or lightly grease them). Mix vanilla and espresso in small bowl and set aside. Cream butter and brown sugar in large mixing bowl. Add vanilla and espresso and mix well. With mixer on low, gradually add flour and mix just until combined. Stir in the mini chocolate chips and 1/2 cup pecans. Roll dough into tablespoon-size balls and place on cookie sheets. Flatten to about 1/4-inch size with bottom of a floured drinking glass. Bake until light golden brown, about 15 minutes. Cool. Melt caramel chips and half and half in microwave for 1 1/2 minutes, stirring every 30 seconds, until melted and smooth. Place bowl of melted caramel over a pan of simmering water to keep caramel from becoming too thick. (Or use a double boiler.) Using a fork, drizzle a generous amount of caramel over a cookie. Immediately sprinkle a small pinch of sea salt over caramel and then a sprinkle of the pecans. Repeat for remaining cookies. Melt bittersweet chocolate chips with shortening and place in heavy duty re-sealable plastic bag. Cut tiny whole in corner of bag and drizzle over cookies as the final step. Makes 3.5 to 4 dozen cookies.

-Recipe from Janet, Ohio State Fair, 2014 Gold Medal Flour Cookie Contest