Turtle Cheesecake Thumbprint Cookies Food

TURTLE THUMBPRINT

Steps:

• Preheat oven to 350°F.
• In a medium bowl, cream together butter and granulated sugar until smooth, 1-2 minutes. Mix in almond extract, flour, and egg yolk until dough comes together.
• Roll dough into 1 1/2 inch balls and place on a cookie sheet lined with parchment paper. Using a spoon, (I used a teaspoon) make a small impression in the center of each ball.
• Bake for 14-18 minutes in preheated oven, or until lightly browned.
• Cool completely before filling.
• Once the cookies have cooled, fill each impression with caramel sauce, and top with pecans.
• In a small saucepan, melt the chocolate chips. Drizzle the melted chocolate over the top of each cookie. Alternatively, you can melt the chocolate in a plastic bag in the microwave. Just be sure to massage it between heating cycles to make sure it heats evenly.

GIANT CHEESECAKE STUFFED CHOCOLATE THUMBPRINT COOKIES

Steps:

• Line 2 baking sheets with parchment. Whisk together the flour, cocoa powder, cornstarch, baking soda and 1/2 teaspoon salt in a medium bowl.
• Combine the butter, brown sugar and granulated sugar in a large bowl and beat with an electric mixer on high until light and fluffy, 3 to 4 minutes. Reduce the speed to low, add the whole egg and beat until just combined. Add the vanilla and beat until just combined.
• Add half the flour mixture and mix on low until combined. Add the remaining flour mixture and mix until just combined. Fold in the chocolate chunks and white chocolate chips. Put the sanding sugar in a shallow bowl or plate.
• Scoop eight 1/3 cup-size balls of dough. Working with one at a time, shape each ball into a 1 1/2-inch-tall cylinder, then use your thumb to make a sturdy 1-inch-deep well that is about 1 inch across. Roll the dough in the sanding sugar to completely coat and place on the prepared baking sheets. Repeat with the remaining dough and sanding sugar, spacing out 4 cookies per sheet. Put the baking sheets in the freezer until the cookies are thoroughly chilled, 30 minutes to 1 hour. (If you do not have space in your freezer to accommodate both baking sheets, line a plate with parchment and place the cookie dough onto the plate to chill. Transfer to the prepared sheets once chilled.)
• Preheat the oven to 375 degrees F. Just before the cookie dough is completely chilled, add the cream cheese to a medium bowl and beat with an electric mixer on medium speed to soften. Add the confectioners' sugar and beat until smooth, then add the remaining egg yolk, the lemon zest and the remaining pinch of salt and beat on medium speed until completely smooth, light and fluffy, 1 to 2 minutes. Spoon the cheesecake into the well of each cookie so that it comes just up to the top. (Alternatively, you can use a pastry bag or resealable plastic bag to fill the cookies.)
• Bake the cookies until the cheesecake is set and the cookies are crispy on top, chewy in the middle and turning darker on the bottom, rotating the pans halfway through, 20 to 24 minutes. Let cool on the baking sheets for 10 minutes, then transfer the cookies to a wire rack to cool completely, about 1 hour.

TURTLE THUMBPRINT COOKIES

Steps:

• Combine the butter, sugar, egg yolks, and vanilla in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate until firm, about an hour.
• Heat oven to 375 degrees. Shape dough into 1 inch balls. Place 1 inch apart on an ungreased cookie sheet. Bake for 7-10 minutes. Cool completely.
• Combine caramels and whipping cream in a medium microwave-safe bowl. Microwave until melted and smooth, stirring after every minute. Spoon about 1/2 t caramel mixture into the center of each cookie. Top with a pecan half.
• Place chocolate chips and shortening in a small microwave safe bowl. Microwave on high for 1 minute; stir. Continue microwaving 30 seconds or until melted; stir until smooth. Drizzle over cooled caramel cookies. Let stand until set, about 2 hours.
• Enjoy!

LES MADELEINES THUMBPRINT COOKIES

Steps:

• Lightly toast then cool nuts; chop until very fine and set aside ~ If using a food processor for chopping, allow nuts to cool very thoroughly before chopping them in order to avoid turning them into a paste.
• Cream butter and sugar for 3-4 minutes in a stand mixer fitted with paddle attachment until extra light-colored and fluffy; stir in vanilla.
• Whisk together dry ingredients; add gradually to butter mixture, stirring just until (do not overmix) dough comes together; stir in chopped nuts.
• Chill dough if it seems too soft.
• Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets; indent the top of each ball of dough with your fingertip or with the dampened end of a wooden spoon.
• Bake at 325° for 10-12 minutes or just until the cookies start to turn light golden-brown at the edges; remove from oven and sprinkle lightly with powdered sugar; fill each indentation with a bit of jam or fruit preserves ~ I like to use red raspberry preserves.
• NOTES: Yield becomes 60 cookies when dough is formed into 1" dough balls. And any type of toasted and chopped nuts may be substituted for the almonds.

COCONUT THUMBPRINT COOKIES

Steps:

• Cream butter with salt. Gradually beat in sugar. Blend in almond extract. Add flour, a small amount at a time, mixing well after each addition. Stir in coconut and almonds.
• Chill dough.
• Shape into walnut size balls. Place on ungreased baking sheets. Bake at 325 for 8 minutes.
• Remove from oven; make depression in center of each ball with thumb or measuring spoon. Return to oven; bake 12-15 minutes longer, or just until lightly browned.
• Cool on sheets; fill each cookie with 1 teaspoon jam. Sprinkle with additional coconut, if desired.

TURTLE CHEESECAKE - QUICK AND EASY

Steps:

• Preheat oven to 325 degrees.
• Beat cream cheese, sugar and vanilla on medium speed until well blended.
• Add eggs; mix just until blended and pour into Oreo pie crust.
• Bake for 35-40 minutes until center is about set.
• Cool for 45-60 minutes.
• While cooling, microwave caramels and milk for 3 minutes on high or until melted. Pour caramel over cooled cheesecake.
• Sprinkle chocolate chips and pecans on cake.
• Refrigerate for at least two hours.

TURTLES® CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan.
• Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter.
• Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool.
• In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.
• In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
• Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.

ROSENMUNNAR (SWEDISH THUMBPRINT COOKIES)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1-inch balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2-inch indentation. Fill with your favorite preserves.
• Bake 15 to 20 minutes or until golden brown at the edges.
• If you use unsalted butter, add a pinch of salt to the cookie dough.

CHOCOLATE TURTLES® CHEESECAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan.
• In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans.
• In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans.
• Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of pan, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight.