Turtle Thumbprint Cookies
Ingredients
- 1 cup butter (no substitutes)
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup Crown® Lily White® Corn Syrup
- 2 egg yolks
- 2-1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1-1/4 cups finely chopped pecans
- 1 cup prepared caramel apple dip
- 1 cup semi-sweet chocolate chips
PRODUCTS
Instructions
- Beat, butter, sugar and vanilla together in large bowl with electric mixer. Beat in corn syrup and egg yolks. Blend in flour, salt and 1 cup of pecans. If dough seems too soft, cover and chill about 30 to 60 minutes.
- Shape dough into 1-inch balls and place on ungreased cookie sheets. Make a deep, wide indentation in the center of each cookie with your finger or the end of a wooden spoon. (Make this as large as possible, as the indentation will fill in somewhat while baking).
- Bake in preheated 325°F oven for 20 to 25 minutes until golden brown. Let rest 1 to 2 minutes and then remove to cooling rack. Immediately spoon caramel into cookie centers and sprinkle with remaining nuts.
- Place chocolate chips in plastic bag and melt in microwave on HIGH until melted, about 45 to 60 seconds. Snip corner of bag and drizzle chocolate over cookies.
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