Turtle Thumbprint Cookies

Turtle Thumbprint Cookies.

I decided this past weekend to start my holiday Christmas cookie baking.

Every year, I make several of my same, tried and true faves, but I also like to try one or two new recipes, so I couldn’t resist the visions dancing in my head when I came across  these Turtle Thumbprint Cookies I discovered through a Pinterest search.

And – oh boy – they did not disappoint!

If you love the flavor combo of chocolate, caramel and pecan that makes the classic “turtle,” you are going to go nuts over these!

Hope you will give them a try.

Turtle Thumbprint Cookies

  • Servings: approx. 6 doz.
  • Print

Ingredients:

  • 1 lb. (4 sticks) salted butter, softened to room temperature
  • 2 2/3 cup sugar
  • 4 eggs (divided – yolk for cookies, white for topping)
  • 1/2 cup milk
  • 2 tsp. vanilla extract (please only use pure – not imitation)
  • 1 1/2 tsp almond extract
  • 4 cups all-purpose flour
  • 1 1/3 cups unsweetened cocoa powder
  • 1 tsp. salt

Topping:

  • 2 – 2 1/2 cups chopped pecans
  • Egg whites (from divided eggs above)
  • 1 jar caramel sauce (your fave – I used Smuckers)

Directions:

Beat butter and sugar in mixer on medium-high speed until well blended – about 3 minutes.  Add egg yolks, vanilla, and almond extract, while continuing to beat.

In a separate bowl, combine flour, cocoa powder, and salt.

Reduce mixer speed to low-medium, and add half of the flour mixture.  Beat until incorporated, then add half of milk, followed by other half of flour mixture, and finally other half of milk.  Beat until all ingredients are incorporated, but do not overbeat.

Place dough in Ziploc plastic bag or cover bowl tightly, and refrigerate for at least 1 hour.

When ready to bake, preheat oven to 350 degrees F.

Whisk egg whites until fluffy.

Roll dough into 1 inch balls.  Coat each ball with egg white, then roll in chopped pecans.  Place on baking stone (the only thing I bake cookies on) or cookie sheet.  Using a small spoon (I used a baby spoon) or your finger, indent each cookie ball in the center until a circle is formed.

Bake for 12-13 minutes.  Cookies will still be soft when you remove from oven.  Allow to cool on baking stone/cookie sheet.

Once cooled, remove to cooling rack, and spoon in caramel sauce.

Enjoy right away or pack in single layers in Ziploc freezer bags and freeze until ready to serve.

Cheers & Hugs,
Jodi

 

 

Pecan Tassies: Wedding Cookies

Pecan Tassies:  Wedding Cookies

If I were standing at a wedding cookie table and was told I could only choose ONE cookie from all the varieties on the table…

every single time…. I would choose a Pecan Tassie.

That’s just me.  Now I know my friend Mary would pick the Hershey Kiss Brownie Bite.  Nick would pick the Chocolate Chip.  My friend Wayne would go for the Carrot Cake Thumbprint.  Jake would likely take the Peanut Butter Cup Cookie.  Hubby – he always goes for the Apricot Kolache….  Always – anything apricot.

So this week, as I continue to bake cookies for the wedding cookie table, I made my faves, and I happily continue to bake.

If you could only pick one cookie from the cookie table, which would yours be?

Pecan Tassie Cookies

Ingredients:

  • Cookie Crust
    • 1 cup butter, softened
    • 6 oz. cream cheese, softened
    • 2 cups flour
  • Pecan Filling
    • 1 1/2 cups brown sugar
    • 2 tsp. vanilla
    • 2 eggs
    • 1 1/2 cups chopped pecans

Directions:

Prepare cookie crust by blending cream cheese and butter.  Stir in flour and work with your hands to form a ball of dough.   Wrap tightly with plastic wrap and refrigerate for several hours or overnight.

When ready to bake, preheat oven to 325 degrees F.

Divide dough into 48 balls and place into mini muffin pans.  Press balls in with Mini Tart Shaper (the most genius baking invention ever!) to form shell for filling.

Combine brown sugar, eggs, vanilla and chopped nuts.  Scoop into mini tarts filling 1/2 to 3/4 full.

Bake 12-18 minutes – depending on your oven – until lightly browned.

Cool and gently remove from pans.

Enjoy!

Cheers & Hugs,
Jodi