In the Kitchen – Fudgy Turtle Thumbprint Cookies

With a little more than a week before Christmas, we are baking up a storm. In a few days, Mr. Misty will be traveling out of state to see his adult children and some of our friends. Since I won’t be going with him this trip, I want to make sure he is well armed with goodies to share with those we love and miss.

I first made these fudgy Turtle Thumbprint Cookies a couple of years ago and they turned out to be one of Mr. Misty’s favorites… and mine as well. You really can’t go wrong with chocolate, caramel, and pecans.  Oh!  In the comments below, tell me where you are from and how you pronounce pecans – PeaCans, PaCaans, PeaCaans or ??  AND where are you from.  It really is a regional thing.

These cookies are so sinfully fudgy, I almost feel bad about sharing them with you…almost.  I know you’ll love them and I know you’ll thank me… until you get on the scale January 2nd.  But, we’ll deal with that later.

This is an easy recipe, however, there are a lot of steps.  If you want to skip the how to pictures, click here and skip down to the recipe. If not, here we go…



Finely chop pecans and set aside.


Place Flour, Cocoa powder, and Salt in a bowl,


whisk together and set aside.


Cream Sugar and Butter (see notes) together for about two minutes until



it’s fluffy and goes from rich yellow to a very light yellow color.


Add the egg yolk, milk and vanilla and mix to incorporate.


Turn down your mixer and add dry ingredients until they are just incorporated. Turn out dough into a smaller bowl or wrap in plastic and chill.


Place finely chopped pecans on a plate or a low-sided dish and whisk the egg white with a tablespoon of water until frothy.


Using a small cookie scoop, roll cookie dough in the pecans and drop onto a silicone or parchment-lined cookie sheet, leaving two inches between cookies.


Take a half teaspoon and using the backside, indent the center of each cookie ball.

 
Bake for 12 min or until done.


Melt caramel candies in the microwave.


Once the cookies are removed from the oven, re-indent each cookie. Fill each indentation with the prepared caramel. Allow to cool before transferring to a cooling rack to finish cooling


Place chocolate and shortening or coconut oil in a small baggie. Microwave in 10-second increments, kneading between sessions until it is melted and smooth. Be careful not to overheat, it will become unusable.


Once melted, snip a tiny hole in a corner of the bag and drizzle chocolate over the cooled cookie.

Turtle Cookies

  • Servings: 18-24
  • Difficulty: easy
  • Print

Wet Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup white sugar
  • 1 large egg yolk
  • 2 Tbls. milk
  • 1 tsp. vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/4 tsp. salt
  • 1-1/4 cup pecans, finely chopped

Pecan Coating

  • 1 egg white
  • 1 1/4 cup pecans, finely chopped

Caramel Topping

  • 14 individual caramels
  • 3 Tbls. heavy cream

Chocolate Drizzle

  • 2oz. semi-sweet chocolate (chips or baking chocolate)
  • 1 tsp. shortening or coconut oil

Directions

Preheat oven to 350°.

Cream together butter and sugar until fluffy. This should take 2-3 min.

Add the rest of the wet ingredients, egg yolk, milk, and vanilla and mix until just incorporated.

Measure dry ingredients in a different bowl and mix to combine.

Add dry ingredients slowly to the wet ingredients until just combined.

Place dough in a small covered bowl or wrap in plastic wrap and chill in the refrigerator until firm (1-2 hours).

Place finely chopped pecans on a plate or a low-sided dish.

Whisk the egg white with a tablespoon of water until frothy. Using a small cookie scoop scoop out some dough, make a ball and roll it in the pecans. Drop cookie dough onto a silicone or parchment-lined cookie sheet, leaving two inches between cookies.

Take a half teaspoon and using the backside, indent the center of each cookie ball.

Bake for 12 min or until done.


Caramel Topping Directions

Unwrap 14 caramel candies and place in a small heat-safe glass bowl. Add cream and microwave in 10-15 increments, stirring between, until smooth and creamy. This takes a couple of minutes.

Once the cookies are removed from the oven, re-indent each cookie. Fill each indentation with about 1/2 tsp. of the prepared caramel. Allow to cool for 10 min before transferring to a cooling rack to finish cooling


Chocolate Drizzle Directions

Place chocolate and shortening or coconut oil in a small baggie. Microwave in 10-second increments, kneading between sessions until it is melted and smooth. Be careful not to overheat, it will become unusable.

Once melted, snip a tiny hole in a corner of the bag and drizzle chocolate over the cooled cookie.


Please view our video and share it.

Baking Notes: Baking often requires exactness and finesse. I tend to be the type of baker that flies by the seat of her pants, making adjustments, using what I have on hand and holding my breath until the timer goes off. Most of the time I’m pretty successful.  This time, barely.  So, you may have noticed I used soft tub margarine. While this is usually suitable for most cookies, for cookies such as these that need to hold a bit of a shape, this type of margarine is a bit more challenging to work with. You can be successful with the following steps. Chill the dough longer than the recipe requires, because they still may be soft, you will not need to dip the balls into the egg white wash before rolling them in the pecans. Once you get the cookies onto the baking sheet, freeze them for at least 20 minutes and then place into an oven that has been adjusted to 365° and bake for the recommended time.

If you make these cookies, let us know. Post them to Facebook, Pinterest, Instagram or Twitter with the hashtag #InTheKitchenWithMM We’d love to see your treats!!

If you like this post, please feel free to share and please click the follow button on the side or return to Misty Meadows Homestead to follow our adventures… Oh!  Wait!  Before you go – don’t forget to subscribe to our YouTube channel!  Thanks!


Content and Photos by Misty Meadows Homestead and S.Lago © All Rights Reserved

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11 thoughts on “In the Kitchen – Fudgy Turtle Thumbprint Cookies

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