Ingredients for Turtle Thumbprints
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- All Purpose Flour
- 14 ounces caramels, unwrapped
- Heavy Whipping Cream
- Pecan Halves
- Semi Sweet Chocolate Chips
- 2 tablespoons vegetable shortening
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How to Make Turtle Thumbprints
- Preheat oven to 375°F (190°C).
- Cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
- Beat in the egg yolks and vanilla extract.
- Gradually add the flour, mixing until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 1 hour, or until firm.
- Roll the dough into 1-inch balls.
- Place the balls 1 inch apart onto ungreased baking sheets.
- Use your thumb to make an indentation in the center of each cookie.
- Bake for 7-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool completely on the baking sheets.
- While the cookies cool, prepare the caramel filling: Combine the unwrapped caramels and heavy cream in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring after each, until the caramels are completely melted and smooth.
- Spoon about 1/2 teaspoon of the caramel mixture into the center of each cooled cookie.
- Top each with a pecan half.
- If the caramel filling thickens, reheat it in the microwave for short intervals until it's spoonable again.
- Prepare the chocolate drizzle: Combine the chocolate chips and shortening in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring after each, until the chocolate is melted and smooth.
- Drizzle the melted chocolate over the cookies.
- Let the cookies stand at room temperature for at least 2 hours, or until the chocolate is set.
- Store the cookies in an airtight container at room temperature for 1-2 days or in the freezer for up to 2 months.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
327g
Fat
162g
Carbs
43g
