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Category: Cookies
Prep Time: Cook Time: Total Time:
2/3 cup butter, softened
1/2 cup sugar
2 egg yolks
1 tsp vanilla
1 1/2 cups flour
Filling:
20 caramels, unwrapped
2 tbsp heavy whipping cream
48 pecan halves
Drizzle:
1 cup real semi-sweet chocolate chips
1 tbsp 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. 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.
Place chocolate chips and shortening in small microwavesafe 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). Makes dozen cookies.
TIPS: 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. If caramel filling gets too thick, reheat in microwave for 10 to 15 seconds until it becomes spoonable again. Place cookies on a cooling rack over a piece of waxed paper to catch any extra chocolate drizzle.
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TURTLE THUMBPRINTS
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Category: Cookies
Prep Time: Cook Time: Total Time:
2/3 cup butter, softened
1/2 cup sugar
2 egg yolks
1 tsp vanilla
1 1/2 cups flour
Filling:
20 caramels, unwrapped
2 tbsp heavy whipping cream
48 pecan halves
Drizzle:
1 cup real semi-sweet chocolate chips
1 tbsp 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. 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.
Place chocolate chips and shortening in small microwavesafe 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). Makes dozen cookies.
TIPS: 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. If caramel filling gets too thick, reheat in microwave for 10 to 15 seconds until it becomes spoonable again. Place cookies on a cooling rack over a piece of waxed paper to catch any extra chocolate drizzle.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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