"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Turtle Thumbprints Recipe

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This recipe for Turtle Thumbprints, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane McElmury
Added: Friday, November 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cookie:
2/3 cups butter, softened
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
1 1/2 cups flour

Filling:
20 caramels, unwrapped
2 tablespoons heavy whipping cream
48 pecan halfs

Drizzle:
1 cup real semi sweet chocolate chips
1 tablespoon shortening

Directions:
Directions:
Combine butter, sugar, egg yolks and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover and refrigerate until firm. Heat oven to 375. Shape dough into 1 inch balls. Place 1 inch apart onto ungreased baking sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Bake for 7-10 minutes or untl edges begin to brown. Cool completely. Combine caramels and whipping cream in medium microwave safe bowl. Microwave on high 1 minutes; stir. Continue microwaving 1 minute or until melted. Stir until smooth. Spoon about 1/2 teaspoon caramel mixture into center of each cookie. Top with pecan half. Place chocolate chips and shortening in small microwave-safe bowl. Microwave on high 1 minute; stir, and continue microwaving until melted. Drizzle over cooled caramel. Let stand until set for about 2 hours.

Personal Notes:
Personal Notes:
These are wonderful served with vanilla ice cream.

 

 

 

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