Turtle Thumbprint Cookies
Why I Love This Recipe
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.
Ingredients You'll Need
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).