Turtle Thumbprint Cookies
INGREDIENTS
- Cooking Time: 7
- Servings: 48
- Preparation Time: 20
- 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
DIRECTIONS
- 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).
RECIPE BACKSTORY
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.