How to Prepare Appetizing Turtle Thumbprints

Without fail recipe ultimate Turtle Thumbprints easy, tasty, practical.

Good Evening every body, at this time you get present recipe Turtle Thumbprints with 10 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 7 stages of easy cooking Turtle Thumbprints.

Ingredients for Turtle Thumbprints

1. Prepare 1 (17.5 oz) : package Betty Crocker Sugar Cookie Mix.

2. Prepare 3 Tbsp : all-purpose flour.

3. Prepare 1/4 cup : cocoa powder.

4. Needed 1 stick (8 Tbsp) : butter - soft.

5. Needed 1 : egg.

6. Prepare 2 cups : pecans - finely chopped.

7. Needed 2 : egg whites.

8. Needed 1 cup : soft caramel candies.

9. Needed 3 Tbsp : half and half.

10. Needed 1/2 cup : semi-sweet or milk chocolate chips (optional).

If all ingredients Turtle Thumbprints it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Turtle Thumbprints

1. 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..

1. 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..

1. 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..

1. 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..

1. 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..

1. Using a small spoon, put some of the caramel into each of the divots (thumbprints) of the cookies..

2. 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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