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Turtle Thumbprints

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
3 dozen cookies
Category
Cookies and Bars
Course
Desserts
Preparation Method
Bake
Microwave
Sources
LAND O LAKES

Get ready for a flavor fiesta with Turtle Thumbprints! These bite-sized cookies pack all the deliciousness of turtle candies into a tiny treat. Picture buttery shortbread cookies doing the tango with classic caramel and pecans – it’s a dance party for your taste buds! 

These little delights bring joy in every bite, making the holidays a celebration of fun flavors

Cookie

Ingredients
2/3 cup butter, softened
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
1-1/2 cups all-purpose flour

Instructions

  1. Combine butter, sugar, egg yolks, and vanilla in a large bowl. Beat at medium speed, scraping the bowl often, until creamy. 
  2. Reduce speed to low; add flour. Beat until well mixed. 
  3. Cover; refrigerate until firm (at least 1 hour).
  4. Heat oven to 375 degrees F. 
  5. Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. 
  6. Make an indentation in the center of each cookie with thumb or back of teaspoon. (Edges may crack slightly.) 
  7. Bake for 7 to 10 minutes or until edges begin to brown. Cool completely.

Filling

Ingredients
20 caramels, unwrapped
2 tablespoons whipping cream
48 pecan halves

Instructions

  1. Combine caramels and whipping cream in a medium microwave-safe bowl. Microwave on HIGH (100% power) for 1 minute; stir. 
  2. Continue microwaving for 1 minute or until melted; stir until smooth. 
  3. Spoon about 1/2 teaspoon of the caramel mixture into the center of each cookie. Top with a pecan half.

Drizzle

Ingredients
1 cup real semi-sweet chocolate chips
1 tablespoon shortening

Instructions

  1. Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH (100% power) for 1 minute; stir. 
  2. Continue microwaving 30 seconds or until melted; stir until smooth. Drizzle over cooled caramel. Let stand until set (about 2 hours).

TIP: To make ahead, bake cookies, but do not prepare filling or drizzle. Place cooled cookies between sheets of waxed paper in a container with a tight-fitting lid. Freeze for up to 2 months. On the day of serving, top cookies with filling and drizzle as directed.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Chelsea</span> Mon, 12/04/2023 - 01:18
Would this cookie base be an okay substitute for jam-filled thumbprint cookies?
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 12/04/2023 - 09:47

Hi, Chelsea. You could use this recipe to make jam-filled cookies. However, if you are looking for a good thumbprint jam-filled cookie recipe, we suggest this one: Thumbprint cookies.

 <span>Chelsea</span> Tue, 12/05/2023 - 02:19
Thank you so much! These will be baked this Saturday! Merry Christmas!