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<blockquote data-quote="moreluck" data-source="post: 74600" data-attributes="member: 1246">Turtle Thumbprint CookiesIngredients:2/3 cup butter, softened1/2 cup sugar2 large egg yolks1 teaspoon vanilla extract1 1/2 cup all-purpose flour20 caramels, unwrapped2 tablespoons heavy whipping cream48 pecan halves1 cup semi-sweet chocolate chips1 tablespoon shortening Directions:Combine butter, sugar, yolks and vanilla. Beat at medium speed, scraping bowl often. Reduce speed to low. Beat in flour. Heat oven to 375 friend. Shape dough into 1-inch balls. Place 1-inch apart on ungreased cookie sheets. Make an indentation in center of each cookie with your thumb. The edges may crack a bit. Bake 7-10 minutes or until edges to brown. Cool completely. Put caramels and cream in microwave safe bowl. Microwave on high 1 minute; stir. Microwave 1 minute or until caramels melt. Spoon 1/2 teaspoon of liquid into indentations. Top with a pecan. Place chocolate and shortening in microwave safe bowl. Microwave on high 1 minute; stir. Microwave 30 seconds or until melted; stir. Drizzle over cooled caramel. Let stand 2 hours. Finished cookies can be stored at room temperature in a covered container for 1 or 2 days or frozen up to 2 months.</blockquote>

[QUOTE="moreluck, post: 74600, member: 1246"] [B]Turtle Thumbprint Cookies [/B][B]Ingredients[/B]: 2/3 cup butter, softened 1/2 cup sugar 2 large egg yolks 1 teaspoon vanilla extract 1 1/2 cup all-purpose flour 20 caramels, unwrapped 2 tablespoons heavy whipping cream 48 pecan halves 1 cup semi-sweet chocolate chips 1 tablespoon shortening [B]Directions[/B]: Combine butter, sugar, yolks and vanilla. Beat at medium speed, scraping bowl often. Reduce speed to low. Beat in flour. Heat oven to 375 friend. Shape dough into 1-inch balls. Place 1-inch apart on ungreased cookie sheets. Make an indentation in center of each cookie with your thumb. The edges may crack a bit. Bake 7-10 minutes or until edges to brown. Cool completely. Put caramels and cream in microwave safe bowl. Microwave on high 1 minute; stir. Microwave 1 minute or until caramels melt. Spoon 1/2 teaspoon of liquid into indentations. Top with a pecan. Place chocolate and shortening in microwave safe bowl. Microwave on high 1 minute; stir. Microwave 30 seconds or until melted; stir. Drizzle over cooled caramel. Let stand 2 hours. Finished cookies can be stored at room temperature in a covered container for 1 or 2 days or frozen up to 2 months. [/QUOTE]

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