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Category: Cookies
Prep Time: Cook Time: Total Time:
2 cups powdered sugar, sifted
2 cups butter, softened
2 eggs, separated
1/4 cup milk
2 tsp. pure vanilla
2 1/2 cups flour
1 cup unsweetened cocoa
1 tsp. salt
2 1/2 cups chopped pecans
1 (12.25 oz.) jar caramel flavored topping
1 (7 oz.) carton Baker's Dipping Chocolate
Small zipper closure freezer bag
In large mixer bowl, beat powdered sugar and butter on medium speed until creamy; beat in egg yolks, milk and vanilla until thoroughly combined. In medium bowl, combine flour, cocoa and salt; add to butter mixture, beating until blended. Refrigerate dough until slightly firm (about 1 hr.).
To Bake: Beat egg whites in small bowl with fork. Shape rounded tablespoons of dough into 1 1/2" balls; dip each ball into egg white, then roll in nuts. Place 1 inch apart on ungreased baking sheet; press thumb into center of each cookie to make indentation. Bake at 350 until set (10-12 min.); quickly remake indentations with a rounded 1/2 tsp. measuring spoon if necessary. Carefully remove cookies to cooling rack to cool completely.
Fill thumbprints with 1/2 tsp. caramel topping. Place chocolate disks in freezer bag; microwave according to pkg. directions, squeezing bag every 15 sec. until completely melted. With scissors, snip small corner off of bag. Drizzle melted chocolate over cookies; let chocolate set. Store cookies in airtight container in the refrigerator until needed.
Additional Tips
Good to Know: The plastic cork from a wine bottle will make perfect indentations in each cookie.
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TURTLE THUMBPRINTS
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Category: Cookies
Prep Time: Cook Time: Total Time:
2 cups powdered sugar, sifted
2 cups butter, softened
2 eggs, separated
1/4 cup milk
2 tsp. pure vanilla
2 1/2 cups flour
1 cup unsweetened cocoa
1 tsp. salt
2 1/2 cups chopped pecans
1 (12.25 oz.) jar caramel flavored topping
1 (7 oz.) carton Baker's Dipping Chocolate
Small zipper closure freezer bag
In large mixer bowl, beat powdered sugar and butter on medium speed until creamy; beat in egg yolks, milk and vanilla until thoroughly combined. In medium bowl, combine flour, cocoa and salt; add to butter mixture, beating until blended. Refrigerate dough until slightly firm (about 1 hr.).
To Bake: Beat egg whites in small bowl with fork. Shape rounded tablespoons of dough into 1 1/2" balls; dip each ball into egg white, then roll in nuts. Place 1 inch apart on ungreased baking sheet; press thumb into center of each cookie to make indentation. Bake at 350 until set (10-12 min.); quickly remake indentations with a rounded 1/2 tsp. measuring spoon if necessary. Carefully remove cookies to cooling rack to cool completely.
Fill thumbprints with 1/2 tsp. caramel topping. Place chocolate disks in freezer bag; microwave according to pkg. directions, squeezing bag every 15 sec. until completely melted. With scissors, snip small corner off of bag. Drizzle melted chocolate over cookies; let chocolate set. Store cookies in airtight container in the refrigerator until needed.
Additional Tips
Good to Know: The plastic cork from a wine bottle will make perfect indentations in each cookie.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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