Hello, I’m Elise. Today, I’m gonna show you how to prepare turtle thumbprints recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Turtle Thumbprints Recipe
Turtle Thumbprints is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Turtle Thumbprints is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook turtle thumbprints using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Turtle Thumbprints:
- Make ready 1 (17.5 oz) package Betty Crocker Sugar Cookie Mix
- Make ready 3 Tbsp all-purpose flour
- Prepare 1/4 cup cocoa powder
- Take 1 stick (8 Tbsp) butter - soft
- Prepare 1 egg
- Get 2 cups pecans - finely chopped
- Prepare 2 egg whites
- Take 1 cup soft caramel candies
- Prepare 3 Tbsp half and half
- Make ready 1/2 cup semi-sweet or milk chocolate chips (optional)
Steps to make Turtle Thumbprints:
- 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.
- 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.
- 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.
- 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.
- 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.
- Using a small spoon, put some of the caramel into each of the divots (thumbprints) of the cookies.
- 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
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