Turtle Thumbprint Cookies
- Number of Servings: 24
Ingredients
1 cup Butter, salted .66 cup Granulated Sugar .5 tsp Almond Extract (by CRANKYGIRL) 2 cup Flour, white 1 large Egg Yolk 4 tbsp Chocolate, Nestle Real Semi-Sweet Chocolate Chips 8 tbsp Caramel topping (Smucker's FF) (by RANDILYNETTE) 4 tbsp Chopped pecans (by MELISSACORN)
Preheat oven to 350 degrees. In medium bowl cream together butter & sugar until smooth. Mix in almond extract, flour, egg yolk until dough comes together. Make 24 balls & chill for 30-60 minutes. Place them on a parchment paper lined cookie sheet.
Bake for 14-18 minutes or until lightly browned in preheated oven. As soon as the come out of oven take the bake of a teaspoon & press in the middle to make a spot for caramel. Cool completely before filling. Once they have cooled, filled the hole with caramel sauce & top with pecans. Melt the chocolate chips in a small saucepan. Drizzle the melted chocolate over top each cookie. You could melt chips. Microwave 1 min at a time. Put into sandwich bag, cut tip & squeeze over top cookies. These freeze well.
Serving Size: Makes 24 2-3” cookies
Number of Servings: 24
Recipe submitted by SparkPeople user RJCLARKEE.
Bake for 14-18 minutes or until lightly browned in preheated oven. As soon as the come out of oven take the bake of a teaspoon & press in the middle to make a spot for caramel. Cool completely before filling. Once they have cooled, filled the hole with caramel sauce & top with pecans. Melt the chocolate chips in a small saucepan. Drizzle the melted chocolate over top each cookie. You could melt chips. Microwave 1 min at a time. Put into sandwich bag, cut tip & squeeze over top cookies. These freeze well.
Serving Size: Makes 24 2-3” cookies
Number of Servings: 24
Recipe submitted by SparkPeople user RJCLARKEE.
Nutritional Info Amount Per Serving
- Calories: 169.1
- Total Fat: 9.5 g
- Cholesterol: 28.3 mg
- Sodium: 73.4 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 0.4 g
- Protein: 1.4 g
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