Turtle Thumbprints

Turtle Thumbprints

Makes 60

Ingredients

2 cups confectioners' sugar, sifted
2 cups Kowalski's Unsalted Butter, at room temperature
2 eggs, separated
¼ cup milk
2 tsp. Kowalski's Organic Madagascar Vanilla Extract
2 ½ cups flour
1 cup unsweetened cocoa powder
1 tsp. kosher salt
2 ½ cups chopped pecans
12 ¼ oz. jar caramel sauce
7 oz. pkg. Baker's Dipping Chocolate (Semi-Sweet or Milk Chocolate)
1 small zipper-closure freezer bag
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Directions

In a large mixing bowl, beat sugar and butter with an electric mixer on medium speed until creamy. Beat in egg yolks, milk and vanilla until thoroughly combined. In a medium mixing bowl, combine flour, cocoa and salt; add to butter mixture, beating until blended. Refrigerate dough until slightly firm (about 1 hr.). Beat egg whites in a small bowl with a fork. Shape rounded tablespoons of dough into 1 ½" balls; dip balls into egg white, then roll in nuts. Place 1" apart on parchment-lined baking sheets; press thumb into center of each cookie to make an indentation. Bake in a preheated 350° oven until set (10-12 min.); quickly remake indentations with a rounded ½ tsp. measuring spoon if necessary. Carefully remove cookies to a cooling rack to cool completely. Fill each cookie with ½ tsp. caramel topping. Place chocolate disks in zipper-closure freezer bag; microwave according to pkg. directions, squeezing bag every 15 sec. until completely melted. With scissors, snip a small corner off of bag; drizzle melted chocolate over cookies. Let chocolate set. Store cookies in an airtight container in the refrigerator for up to several days.

Tasty Tip:

  • The plastic cork from a wine bottle will make perfect indentations in each cookie.