Turtle Thumprint Cookies

I read a book on Holiday Organization once that said, beginning in September (so I’m already a month and a half behind!), you should prepare one meal, one cookie recipe, and one hors d'oeuvres recipe to put in the freezer so that when the holiday season arrives you’ve completed all of your cooking and baking, and can entertain with ease.  Okay, this is probably better in theory than it is in practice, but I am willing to start baking cookies for the greater good.

Turtle Thumprint Cookies

Recipe from Land 0 Lakes

Cookie

2/3 cup butter, softened

1/2 cup granulated sugar

2 egg yolks

1 teaspoon vanilla

1-1/2 cups all-purpose flour

Filling

20 caramels, unwrapped

2 tablespoons whipping cream

48 pecan halves

Drizzle

1/2 cup real semi-sweet chocolate chips

2 teaspoons shortening

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-inch apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb. (Edges may crack slightly.) Bake 7-10 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 (or halves, in my case).

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).  As you can see, I didn’t drizzle, I glopped, because I thought it looked more like a turtle this way.

NOTES:- To store drizzled cookies, place in container with tight-fitting lid. Store at room temperature for 1 to 2 days or freeze for up to 2 months. 

- Place cookies on a cooling rack over a piece of waxed paper to catch any extra chocolate drizzle.

- If caramel filling gets too thick, reheat in microwave 10-15 seconds until it becomes spoonable again.

This post is linked to:

Seasonal Sundays

On the Menu Monday

Foodie Friday