On the second day of Christmas my true love gave to me: Two TURTLE THUMBPRINTS! Ok, just kidding, but I love these cookies because they have that wow factor. My husband got home from work & saw these on the counter & said that they looked super professional. So let's forget the fact that I am kind of a "professional." Anyone can make these! They kind of seem like a lot of work, but they are so pretty to look at & just as delicious to eat. Make your guests' jaws drop with these pretty turtle thumbprints. And don't forget to come back tomorrow for more holiday goodies!
Turtle Thumbprints
Recipe adapted from The Kitchen is My Playground by: Amber (Dessert Now, Dinner Later!)
Cookie:
- 1 cup all purpose flour
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 8 Tbsp (1 stick) butter, room temperature
- 2/3 cup sugar
- 1 extra large egg, separated
- 2 Tbsp milk
- 1 tsp vanilla
- 3/4-1 cup pecans, finely chopped
- 3/4 cup caramel bits
- 1 tsp water
- 1/4 cup semi-sweet chocolate chips
- Combine flour, cocoa & salt; set aside.
- In a stand mixer, beat butter & sugar until light & fluffy. Add egg yolk, milk & vanilla. Mix until incorporated.
- Add flour mixture until just combined. *OPTIONAL: REFRIGERATE dough until firm, about 1 hour. (I did not do this, but my ingredients were pretty chilled & my bowl was cold.)
- Whisk egg whites in a bowl until frothy. Place chopped pecans in another bowl. Scoop balls of dough & place on a plate or in another bowl.
- Roll prepared dough balls in frothy egg whites, then roll in chopped pecans. Place on parchment lined baking sheets.
- Using a 1/2 tsp measuring spoon, make an indentation in the center of each dough ball.
- Bake at 350*F for 12 minutes or until set.
- Gently re-press the indentations as the cookies come out of the oven.
- Microwave caramel bits with water in a bowl on HALF POWER for about 1 minute & stir until smooth. (I like to do 30 seconds at a time to make sure it doesn't burn.) Scoop 1/2 teaspoonfuls into the indented cookies. Repeat with all cookies.
- Place chocolate in a bowl & microwave on HALF POWER for about 1 minute & stir until smooth. (I also like to do this 30 seconds at a time, stirring in between intervals.) Place chocolate in a plastic bag, cut the corner & squeeze back & forth to create a zigzag design over the caramel. Repeat with all cookies. *Makes about 19-20 cookies.
*OPTIONAL: Sprinkle a pinch of sea salt on top of warm caramel or melted chocolate for an extra special treat.
On the second day of Christmas my true love gave to me: Two TURTLE THUMBPRINTS! Ok, just kidding, but I love these cookies because they have that wow factor. My husband got home from work & saw these on the counter & said that they looked super professional. So let's forget the fact that I am kind of a "professional." Anyone can make these! They kind of seem like a lot of work, but they are so pretty to look at & just as delicious to eat. Make your guests' jaws drop with these pretty turtle thumbprints. And don't forget to come back tomorrow for more holiday goodies!
Turtle Thumbprints
Recipe adapted from The Kitchen is My Playground by: Amber (Dessert Now, Dinner Later!)
Cookie:
- 1 cup all purpose flour
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 8 Tbsp (1 stick) butter, room temperature
- 2/3 cup sugar
- 1 extra large egg, separated
- 2 Tbsp milk
- 1 tsp vanilla
- 3/4-1 cup pecans, finely chopped
- 3/4 cup caramel bits
- 1 tsp water
- 1/4 cup semi-sweet chocolate chips
- Combine flour, cocoa & salt; set aside.
- In a stand mixer, beat butter & sugar until light & fluffy. Add egg yolk, milk & vanilla. Mix until incorporated.
- Add flour mixture until just combined. *OPTIONAL: REFRIGERATE dough until firm, about 1 hour. (I did not do this, but my ingredients were pretty chilled & my bowl was cold.)
- Whisk egg whites in a bowl until frothy. Place chopped pecans in another bowl. Scoop balls of dough & place on a plate or in another bowl.
- Roll prepared dough balls in frothy egg whites, then roll in chopped pecans. Place on parchment lined baking sheets.
- Using a 1/2 tsp measuring spoon, make an indentation in the center of each dough ball.
- Bake at 350*F for 12 minutes or until set.
- Gently re-press the indentations as the cookies come out of the oven.
- Microwave caramel bits with water in a bowl on HALF POWER for about 1 minute & stir until smooth. (I like to do 30 seconds at a time to make sure it doesn't burn.) Scoop 1/2 teaspoonfuls into the indented cookies. Repeat with all cookies.
- Place chocolate in a bowl & microwave on HALF POWER for about 1 minute & stir until smooth. (I also like to do this 30 seconds at a time, stirring in between intervals.) Place chocolate in a plastic bag, cut the corner & squeeze back & forth to create a zigzag design over the caramel. Repeat with all cookies. *Makes about 19-20 cookies.
*OPTIONAL: Sprinkle a pinch of sea salt on top of warm caramel or melted chocolate for an extra special treat.
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