Canna Turtle Cookies OMG! These are AWESOME!

Impress friends and family this holiday season with this decadent, canna, candy cane cheesecake.

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Ingredients:

For the cookies:

1 cup all-purpose flour
1 gram finely ground canna flower
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup canna butter
1/4 cup granulated sugar
1/4 cup canna sugar
1 large egg, separated
2 Tablespoons milk
1 teaspoon vanilla extract
2 cup pecans , finely chopped

Caramel filling:

1/2 cup heavy cream
2 tablespoons butter or cannabutter
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup canna sugar
1/4 cup corn syrup
1/4 cup water
1 teaspoon vanilla extract

Instructions:

  1. Combine flour, cocoa, and salt.
  2. In a separate bowl cream together the butter and sugar until light and fluffy.
  3. Mix in the egg yolk, milk, and vanilla.
  4. Stir in flour mixture, just until combined.
  5. Chill dough in the refrigerator for one hour.
  6. Whisk egg whites in a bowl until frothy.
  7. Place chopped pecans in another shallow bowl.
  8. Remove dough from fridge and roll into small balls, approx 1Tbsp size.
  9. Roll each dough ball in the frothy egg whites, and then roll and press in the chopped pecans.
  10. Place on a greased baking sheet.
  11. Use the back of a small measuring spoon to make an indentation in the center of each dough ball.
  12. Bake at 350 Degrees F for about 8-12 minutes, or just until set and not shiny.
  13. Don’t over-bake as cookies will harden as they cool.
  14. As the cookies come out of the oven, gently re-press the indentations with a small spoon.

Caramel:

  1. Melt the butter in the cream.
  2. Place the cream, butter, and salt in the saucepan and heat over low heat until the butter melts and cream gently simmers.
  3. Remove from the heat, but keep the pan close by.
  4. Combine the sugar, corn syrup, and water. Place the sugar, corn syrup, and water in the larger 4-quart saucepan.
  5. Stir until the sugar is evenly moistened and it forms a thick, grainy paste.
  6. Wipe down the sides of the pan with a damp pastry brush so there are no sugar crystals above the surface of the sugar mixture.
  7. Clip a candy thermometer to the side of the pan so that the heat sensor is immersed in the sugar.
    Do not stir the sugar after this point.
  8. Cook the sugar syrup.
  9. Place the sugar mixture over medium-high.
  10. Let the sugar syrup come to a boil without stirring.
  11. At first, you will see small bubbles around the edge of the pan, which will eventually move inward.
  12. Around 250°F, the sugar syrup will turn transparent and boil rapidly.
    You can proceed to the next step any time after the syrup reaches 250°F and before it reaches 325°F.
  13. Whisk in the cream and butter. Turn off the heat under the sugar syrup. While whisking gently, slowly pour the warm cream and butter mixture into the sugar syrup. The sugar syrup will bubble up and triple in size.
  14. Stop whisking once all the milk and butter mixture has been added.
  15. Heat the caramel from 245°F to 250°F.
  16. Return the pan to medium to medium-high heat.
  17. Let the caramel come to a boil without stirring. It will start off as a soft buttery yellow and eventually darken to reddish-brown caramel.
  18. Remove from the heat when the caramel reaches 245°F to 250°F.
  19. Whisk in the vanilla. Quickly whisk the vanilla into the caramel.
  20. Fill the center of the cookies with the caramel. Drizzle melted chocolate.
    Allow the cookies to fully cool.

ENJOY!

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