Pecan Turtle Shortbread Thumbprint Cookies
Pecan Turtle Shortbread Thumbprint Cookies requires approximately 41 minutes from start to finish. For 78 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 32. One serving contains 346 calories, 4g of protein, and 12g of fat. This recipe is liked by 42 foodies and cooks. This recipe from Life Made Sweeter requires caramel, caramel sauce, pecan, and cookies. It works well as a dessert. Overall, this recipe earns a rather bad spoonacular score of 17%. Try Turtle Thumbprint Cookies, Turtle Thumbprint Cookies, and Turtle Thumbprint Cookies for similar recipes.
Servings: 32
Preparation duration: 30 minutes
Cooking duration: 11 minutes
Ingredients:
14 unwrapped caramel squares
Salted caramel sauce, for drizzling
Melted chocolate for drizzling
Thumbprint Cookies
1/4 cup cornstarch
2 cups all-purpose flour
1/2 cup granulated sugar
2 tablespoons heavy cream
32 Diamond of California Pecan Halves
1/8 teaspoon salt
1/4 teaspoon sea salt
1/2 cup unsalted butter, softened to room temperature
1 teaspoon vanilla extract
Equipment:
baking sheet
stand mixer
bowl
oven
baking paper
measuring spoon
sauce pan
Cooking instruction summary:
Preheat the oven to 375 degrees.In the bowl of stand mixer, cream together butter, sugar and salt for about 2 minutes, until light and combined. Beat in the vanilla then add flour and cornstarch and mix on low speed, until fully incorporated and forming a ball.Shape into 1" balls and place about 1" apart onto prepared baking sheets. Transfer to Silpat or parchment paper lined baking sheets and make a deep indentation with thumb in the center of each dough ball. Bake in preheated oven until set, about 10 - 12 minutes. Make a deep indentation with thumb (or a measuring spoon) in the center of each dough ball. Bake for 10-11 minutes until set. Remove from oven and indent again if necessary.To make the caramel While the cookies are baking, combine the caramel candies and heavy cream in a small saucepan set over low heat. Cook until the caramels are melted, stirring often until the mixture is smooth. Stir in salt. Spoon about a 1/2 teaspoon of caramel into each cookie.Top with pecan and drizzle with melted chocolate and salted caramel. Allow the chocolate and caramel to set and dry.
Step by step:
1. Preheat the oven to 375 degrees.In the bowl of stand mixer, cream together butter, sugar and salt for about 2 minutes, until light and combined. Beat in the vanilla then add flour and cornstarch and mix on low speed, until fully incorporated and forming a ball.Shape into 1" balls and place about 1" apart onto prepared baking sheets.
2. Transfer to Silpat or parchment paper lined baking sheets and make a deep indentation with thumb in the center of each dough ball.
3. Bake in preheated oven until set, about 10 - 12 minutes. Make a deep indentation with thumb (or a measuring spoon) in the center of each dough ball.
4. Bake for 10-11 minutes until set.
5. Remove from oven and indent again if necessary.To make the caramel While the cookies are baking, combine the caramel candies and heavy cream in a small saucepan set over low heat. Cook until the caramels are melted, stirring often until the mixture is smooth. Stir in salt. Spoon about a 1/2 teaspoon of caramel into each cookie.Top with pecan and drizzle with melted chocolate and salted caramel. Allow the chocolate and caramel to set and dry.
Nutrition Information:
covered percent of daily need
