ÃÛÌÒÁµÈË

Turtle Thumbprints

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
3 dozen cookies
Category
Cookies and Bars
Course
Desserts
Preparation Method
Bake
Microwave
Sources
LAND O LAKES

Get ready for a flavor fiesta with Turtle Thumbprints! These bite-sized cookies pack all the deliciousness of turtle candies into a tiny treat. Picture buttery shortbread cookies doing the tango with classic caramel and pecans – it’s a dance party for your taste buds! 

These little delights bring joy in every bite, making the holidays a celebration of fun flavors

Cookie

Ingredients
2/3 cup butter, softened
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
1-1/2 cups all-purpose flour
Instructions
  1. Combine butter, sugar, egg yolks, and vanilla in a large bowl. Beat at medium speed, scraping the bowl often, until creamy. 
  2. Reduce speed to low; add flour. Beat until well mixed. 
  3. Cover; refrigerate until firm (at least 1 hour).
  4. Heat oven to 375 degrees F. 
  5. Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. 
  6. Make an indentation in the center of each cookie with thumb or back of teaspoon. (Edges may crack slightly.) 
  7. Bake for 7 to 10 minutes or until edges begin to brown. Cool completely.

Filling

Ingredients
20 caramels, unwrapped
2 tablespoons whipping cream
48 pecan halves
Instructions
  1. Combine caramels and whipping cream in a medium microwave-safe bowl. Microwave on HIGH (100% power) for 1 minute; stir. 
  2. Continue microwaving for 1 minute or until melted; stir until smooth. 
  3. Spoon about 1/2 teaspoon of the caramel mixture into the center of each cookie. Top with a pecan half.

Drizzle

Ingredients
1 cup real semi-sweet chocolate chips
1 tablespoon shortening
Instructions
  1. Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH (100% power) for 1 minute; stir. 
  2. Continue microwaving 30 seconds or until melted; stir until smooth. Drizzle over cooled caramel. Let stand until set (about 2 hours).

TIP: To make ahead, bake cookies, but do not prepare filling or drizzle. Place cooled cookies between sheets of waxed paper in a container with a tight-fitting lid. Freeze for up to 2 months. On the day of serving, top cookies with filling and drizzle as directed.

About The Author

The Old Farmer's ÃÛÌÒÁµÈË Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's ÃÛÌÒÁµÈË Editors
 

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Comments

Chelsea (not verified)

11 months 3 weeks ago

Would this cookie base be an okay substitute for jam-filled thumbprint cookies?