Ingredients for Turtle Thumbprint Cookies
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How to Make Turtle Thumbprint Cookies
- Preheat oven to 375°F (190°C).
- Cream together 1 cup (2 sticks) softened butter and ¾ cup granulated sugar in a large bowl until light and fluffy.
- Beat in 2 large egg yolks and 1 teaspoon vanilla extract.
- Gradually add 2 ½ cups all-purpose flour, mixing until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 1 hour, or until firm.
- Roll dough into 1-inch balls.
- Place balls 1 inch apart on ungreased baking sheets.
- Bake for 7-10 minutes, or until edges are lightly golden.
- Let cookies cool completely on baking sheets.
- While cookies cool, prepare the caramel filling: Combine 14 oz (about 1 cup) caramels and ¼ cup heavy cream in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring after each, until smooth and melted.
- Spoon about ½ teaspoon of caramel filling into the center of each cooled cookie.
- Top each with a pecan half.
- Prepare the chocolate topping: Melt 6 oz semi-sweet chocolate chips and 1 tablespoon shortening in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Drizzle melted chocolate over the caramel filling.
- Let stand for at least 2 hours, or until chocolate is set.
- Enjoy your delicious Turtle Thumbprint Cookies!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
55g
Fat
28g
Carbs
7g
