Good morning here me will give you a recipe turtle thumbprints which is delicious The way making it is very not too difficult. You just need to be careful to get results from turtle thumbprints which has aroma and taste that able evoke our tastes.

So that the result of turtle thumbprints, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare turtle thumbprints the delicious as long as you know the tricks and how to make this dish you can be serving very special.

Ingredients and seasonings required exist for make

1. Prepare 1 (17.5 oz) package Betty Crocker Sugar Cookie Mix
2. Prepare 3 Tbsp all-purpose flour
3. Use 1/4 cup cocoa powder
4. Take 1 stick (8 Tbsp) butter - soft
5. Prepare 1 egg
6. Take 2 cups pecans - finely chopped
7. Prepare 2 egg whites
8. Take 1 cup soft caramel candies
9. Use 3 Tbsp half and half
10. Use 1/2 cup semi-sweet or milk chocolate chips (optional)

Add dry ingredients and mix well. This Turtle Thumbprint Cookie recipe features a cocoa cookie rolled in pecans, filled with a salted caramel thumbprint, and drizzled with chocolate. Mix flour, cocoa and salt in a bowl and set aside. Beat butter and sugar with mixer until light and fluffy.

Instructions to make Turtle Thumbprints:

1. In a mixing bowl (stand or hand mixer) combine sugar cookie mix, flour and cocoa powder. On low speed, blend in the butter and egg. Keep mixing until incorporated. Gradually increase mixer speed until dough forms a ball. Wrap the dough and refrigerate for one hour.
2. Preheat oven to 325°F Line baking trays with parchment paper and set aside. Roll the chilled dough into even portioned balls and place on the prepared trays. Keep one tray in the fridge while you work on the other one.
3. Place chopped pecans in a bowl or on a plate. Whip egg whites with a whisk until frothy. Dip a dough ball into the egg whites and then immediately roll in the pecans. Place back onto tray. Using thumb, push an indent into each piece of dough. Repeat with the remaining pieces of dough.
4. Bake for 16-18 minutes or until the dough is set if pressed. If necessary, gently re-indent the cookies as soon as the tray is removed from the oven.
5. In a microwave safe bowl, place caramel candies and half and half. Microwave at 70% power for 90 seconds. Stir and continue to microwave at 15 second intervals until fully melted.
6. Using a small spoon, put some of the caramel into each of the divots (thumbprints) of the cookies.
7. If desired, melt chocolate chips in a microwave safe bowl in 30 second increments. Spoon chocolate into a zippered sandwich bag and snip one of the bottom corner off (1/4"). Drizzle the chocolate into the cookies
8. Done and ready to serve!

Add dry ingredients and mix well. In a separate bowl cream together the butter and sugar until light and fluffy. Mix in the egg yolk, milk and vanilla. Stir in flour mixture, just until combined. Chill dough in the refrigerator for one hour.

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