Monday, December 5, 2022

Turtle Thumbprints

Oh boy. If you need an impressive treat for your cookie plate this month, look no further than these Turtle Thumbprints -- a chocolate cookie dough, studded with pecans and then filled with a caramel center. Yum!

Thumbprint cookies always have a slightly higher "putz factor" (technical term) than regular drop cookies but they are worth it. (And way less putz than cut out cookies in my opinion. Don't bother searching for cut out cookies on this blog, ahem.) 

You'll dip chocolate balls in egg white, then in chopped pecans 

and then place them on a baking sheet before making the indents with the back of a teaspoon.

After baking you'll fill those indents with caramel,

and then marvel at their beauty

before transferring to a wire rack to cool completely. 

These are complete stunners, not only to look at but also to eat. Anyone who loves chocolate, pecans and/or caramel, will go crazy over these cookies! In fact, you probably want to double this recipe - the recipe as written will make about 12-16 cookies but they will go fast!

Turtle Thumbprints

1 cup flour
1/3 cup cocoa powder
1/4 tsp. salt
1/2 cup butter, softened
2/3 cup sugar
1 egg, separated, plus 1 egg white
2 Tbsp. milk
1 tsp. vanilla
1 cup pecans, finely chopped
14 soft caramels
3 Tbsp. heavy cream

Combine flour, cocoa, and salt in a medium bowl. 

With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined.

Refrigerate dough until firm, at least 1 hour.

Whisk egg whites in a small bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on parchment or silpat-lined baking sheets. Using a teaspoon measuring spoon, make an indentation in center of each ball.

Bake at 350 until set, 10 to 12 minutes.

Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentations with teaspoon measure. Fill each with 1/2 to 1 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.

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