Turtle Thumbprints Food

TURTLE THUMBPRINT COOKIES

Steps:

• In a medium bowl combine flour, cocoa, and salt.
• With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated.
• Reduce speed to low and blend in flour mixture. Cover dough and refrigerate for one hour.
• Preheat oven to 350 degrees.
• Whisk egg whites in a bowl until frothy. Place chopped pecans in another bowl. Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans, coating evenly.
• Place cookies about 2 inches apart on a lightly greased baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball. Bake for 8-10 minutes, or until just set.
• Meanwhile, microwave the caramels and cream together in a small bowl for one minute. Stir and return to the microwave in 20-30 second increments, until caramel is melted and smooth.
• Once cookies are removed from the oven, gently re-press the indentations. Fill each indentation with about 1/2 teaspoon of the caramel mixture.
• Cool on the pan for about 10 minutes before transfer to a wire rack to cool completely.
• Prepare the Chocolate Drizzle (optional). Place chocolate in a small zip-top plastic bag. Set bag in a bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.
• Alternately, chocolate can be melted in the microwave at 50% power. Snip a small corner from the bag and drizzle chocolate over cookies.

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!

TURTLE THUMBPRINTS

Steps:

• Combine butter, sugar, egg yolks and vanilla in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate until firm, at least 1 hour.
• Heat oven to 375°F Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb. (Edges may crack slightly.) Bake for 7 to 10 minutes or until edges begin to brown. Cool completely. Store cookies in a container with a tight-fitting lid for 2 to 3 days or freeze for up to 2 months.
• On serving day, combine caramels and whipping cream in medium microwave-safe bowl. Microwave on HIGH 1 minute; stir. Continue microwaving 1 minute or until melted; stir until smooth. Spoon about 1/2 teaspoon caramel mixture into center of each cookie. Top with pecan half. If caramel filling gets too thick, reheat in microwave for 10 to 15 seconds until it becomes spoonable again.
• Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH 1 minute; stir. Continue microwaving 30 seconds or until melted; stir until smooth. Drizzle over cookies. Let stand until set, about 2 hours.
• To store drizzled cookies, arrange cookies between layers of waxed paper in a container with a tight-fitting lid. Store at room temperature for 1 to 2 days or freeze for up to 2 months.