Today we take a little break from sharing Madi's birthday party cupcake recipes to bring you turtle thumbprints. And the debut of photos snapped with my graduation present, a Nikon D3100. A big thanks to my family for such a great gift!
These cookies are a delightful, fudgy brownie texture. The pecans become perfectly toasted in the oven. And the caramel isn't too sweet. While the cookie dough is only enough for 2 dozen cookies, there is plenty of leftover caramel. To solve this "dilemma" make a double batch of dough, or use the caramel as ice cream topping.
Turtle Thumbprint Cookies (from America's Test Kitchen)
makes about 2 dozen
Cookie Dough
8 tablespoons unsalted butter, at room temperature
2/3 cup sugar
1 large egg, separated
2 tablespoons milk
1 teaspoon vanilla
1 cup flour
1/3 cup cocoa powder
1/4 teaspoon salt
1 cup pecans, finely chopped
Cream butter and sugar together on high until fluffy.
Add egg yolk, milk, and vanilla.
Mix in salt and cocoa powder.
Slowly add flour.
Cover bowl with plastic wrap and refrigerate.
While the dough is the the fridge chop the pecans and begin the caramel.
Once chilled, roll dough into small balls, about 1 inch in diameter.
Dip in egg white and roll in chopped pecans.
Place on cookie sheet prepared with cooking spray about 2 inches apart.
Use a 1/2 teaspoon measuring spoon to make "thumbprint" indent in center.
Bake at 350 for 12 minutes.
Caramel Filling
1 can sweetened condensed milk
Heat milk in a double boiler for 2 hours, stirring occasionally.
Allow to cool and using a spoon fill the centers of cookies.
These cookies are a delightful, fudgy brownie texture. The pecans become perfectly toasted in the oven. And the caramel isn't too sweet. While the cookie dough is only enough for 2 dozen cookies, there is plenty of leftover caramel. To solve this "dilemma" make a double batch of dough, or use the caramel as ice cream topping.
Turtle Thumbprint Cookies (from America's Test Kitchen)
makes about 2 dozen
Cookie Dough
8 tablespoons unsalted butter, at room temperature
2/3 cup sugar
1 large egg, separated
2 tablespoons milk
1 teaspoon vanilla
1 cup flour
1/3 cup cocoa powder
1/4 teaspoon salt
1 cup pecans, finely chopped
Cream butter and sugar together on high until fluffy.
Add egg yolk, milk, and vanilla.
Mix in salt and cocoa powder.
Slowly add flour.
Cover bowl with plastic wrap and refrigerate.
While the dough is the the fridge chop the pecans and begin the caramel.
Once chilled, roll dough into small balls, about 1 inch in diameter.
Dip in egg white and roll in chopped pecans.
Place on cookie sheet prepared with cooking spray about 2 inches apart.
Use a 1/2 teaspoon measuring spoon to make "thumbprint" indent in center.
Bake at 350 for 12 minutes.
1 can sweetened condensed milk
Heat milk in a double boiler for 2 hours, stirring occasionally.
Allow to cool and using a spoon fill the centers of cookies.
Kristi!
ReplyDeleteYour page (and family)is..(?)/are..(?) beautiful!You've inspired me and I'm gonna try to keep doing mine. If you and your sister can do this with such busy schedules, i ought to be able to.
This is my outdated site:
http://swcheeksbaking.blogspot.com/
oh geez, monday jan. 2nd. last post... ouch..
Have a great day! Thank you!
Margaret