Preparation:
In large bowl, combine 1 cup butter and sugar; beat until light and fluffy. add vanilla, chocolate and egg; blend well. Lightly spoon flouri nto measuring cup; level off. Gradually add flour, mixing well. Cover with plastic wrap; refrigerate 30 minutes ro easier handling.
Heat oven to 375. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With thumb or handle of wooden spoon, make indention in center of each cookie.
Bake at 375 for 8-10 minutes or until set and firm to the touch. Cool 1 minute; remove from cookie sheets.
To make turtle filling, in small saucepan, combine caramels and half and half; melt over low heat, stirring constantly. Fill half of cookies with 1 teaspoon filling each. Top each with a pecan half.
To make Mocha Brandy Filling, in small bowl, combine 1/2 cup butter and cocoa; beat until light and fluffy. In another small bowl, dissolve instant coffee in water; add brandy. Add coffee mixture to butter mixture; blend well. Beat in powdered sugar until smooth. Fill remaining half of cookies with 1 heaping teaspoon filling each.
Freezer tip: Freeze the unfilled cookies. Then thaw and add the fillings.
Note: The picture showed the brandy filling piped into the cookes with a large star tip. |
