Turtle Thumbprint Cookies Recipe


I feel like I live in the Northwest. We have had no sun for a week now and just a constant raining drizzle all day long.  Now I am beginning to know how all you peeps feel with never seeing the sun!

But I guess it's not all that bad.  When we have to stay indoors all day long it just makes me want to bake.  I love the kitchen all warm, with delicious smelling things in the oven, a sink full of dishes, Christmas music playing in the background, and a cold diet coke waiting for me.  

Ahh...the life.

It does make me pretty happy on rainy days though (and then everyone else is happy too--right!!

These beauties came from one of those days.  Wow! were they a hit.  Everyone scarffed them right down.  The different layers of goodness were pretty awesome and I promise the nuts on them add the perfect crunchiness.  These would be perfect for your neighbors too.  They would love you forever.

Turtle Thumbprint Cookies
Recipe Adapted From: "Mom On Timeout"

INGREDIENTS;
  • Cookies:
  • 1 egg, divided
  • 1/2 cup butter, room temperature
  • 2/3 cup sugar
  • 2 tbsp milk
  • 1 tbsp vanilla
  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • Caramel Filling:
  • 16 caramels
  • 3 tbsp heavy whipping cream
  • Toppings:
  • 1 1/4 cups chopped pecans
  • 1 tsp shortening
  • 1/2 cup semi-sweet chocolate chips

INSTRUCTIONS;
  1. In a large mixing bowl, beat butter with an electric mixer for 30 seconds and completely smooth. Add sugar and continue beating until creamy and fluffy.  Add egg yolk, milk, and vanilla and beat until well combined.
  2. In a separate medium bowl, sift flour, cocoa powder, and salt together.  Add flour mixture to the butter mixture a little at a time and beat until well combined. Wrap in plastic wrap and refrigerate for 2 hours.
  3. While dough is chilling in the fridge, chop your pecans finely and unwrap your caramels. Heat caramels and whipping cream in a small saucepan over low heat until nice and smooth, stirring constantly.  Set aside to cool a little bit.
  4. Preheat oven to 350°F. Lightly grease a cookie sheet and set aside.  Place your egg white in a bowl and slightly whisk. Take your dough from the fridge, form 1 inch balls, dip in your egg white, roll in the chopped pecans, and then place on prepared cookie sheet.
  5. Bake for 10 minutes or until edges are set.  As soon as they come out of the oven, use a measuring spoon to create an indentation in the middle of each cookie. Spoon caramel mixture into the center of the cookies, being careful not to fill too full, remove to a wire rack and let cool (if the caramel has thickened too much, just reheat on low until it reaches a thinner consistency).
  6. Once the cookies have cooled, melt chocolate chips and shortening in a microwave safe bowl by heating in 15 second intervals, stirring in between each time until chocolate is smooth.  Drizzle chocolate over the tops of each cookie.  Enjoy!


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