Turtle Thumbprint Cookies
Description
These melt in your mouth shortbread cookies are filled with yummy caramel, topped with chopped pecans and drizzled with melted chocolate. Bring them as a holiday gathering, to a cookie exchange or make them just because you love delicious cookies.
Ingredients
1 c. salted butter, softened
2/3 c. granulated sugar
1/2 t. almond extract
2 c. all-purpose flour
1/4 c. chocolate chips, melted
1/2 c. caramel topping
1/2 c. pecans, chopped
Directions
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Preheat oven to 350 degrees.
In a medium bowl, cream together butter and sugar until smooth, 1-2 minutes; mix in almond extract and flour until dough comes together.
Roll dough into 1 1/2 inch balls; place on a parchment paper lined cookie sheet. Using a teaspoon, make a small impression in the center of each ball.
Bake for 14-18 minutes or until lightly browned.
Cool completely before filling.
When cookies have cooled, fill each impression with caramel sauce; top with pecans.
In a small saucepan, melt the chocolate chips; drizzle the melted chocolate over the top of each cookie. Or, melt the chocolate in a plastic bag in the microwave, massaging it between heating cycles to make sure it heats evenly.
24 servings.