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Turtle Thumbprint Cookies


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Member since 2007

Serves 48 | Prep Time 20 | Cook Time 7

Ingredients

Cookie Ingredients:
2/3 cup Butter, softened
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
1 1/2 cups all-purpose flour

Filling Ingredients:
20 caramels, unwrapped
2 tablespoons Heavy Whipping Cream
48 pecan halves

Drizzle Ingredients:
1 cup real semi-sweet chocolate chips
1 tablespoon shortening


Combine butter, sugar, egg yolks and vanilla in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour.


Beat until well mixed.


Cover; refrigerate until firm (at least 1 hour).


Heat oven to 375°F.


Shape dough into 1-inch balls.


Place 1 inch apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb. (Edges may crack slightly.)


Bake for 7 to 10 minutes or until edges begin to brown.


Cool completely.


Store cookies in a container with a tight-fitting lid for 2 to 3 days or freeze for up to 2 months.


On serving day, combine caramels and whipping cream in medium microwave-safe bowl.


Microwave on HIGH 1 minute; stir.


Continue microwaving 1 minute or until melted; stir until smooth.


Spoon about 1/2 teaspoon caramel mixture into center of each cookie.


Top with pecan half.


Place chocolate chips and shortening in small microwave-safe bowl.


Microwave on HIGH 1 minute; stir.


Continue microwaving 30 seconds or until melted; stir until smooth.


Drizzle over cookies.


Let stand until set (about 2 hours).


Pairs Well With


Notes

Recipe Tip:

To store drizzled cookies, arrange cookies between layers of waxed paper in a container with a tight-fitting lid. Store at room temperature for 1 to 2 days or freeze for up to 2 months.

Recipe Tip:

Place cookies on a cooling rack over a piece of waxed paper to catch any extra chocolate drizzle.

Recipe Tip:

If caramel filling gets too thick, reheat in microwave for 10 to 15 seconds until it becomes spoonable again.

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