Pecan Turtle Thumbprint Cookies

• Condiments

  • 1 Caramel sauce, salted

• Baking & Spices

  • 217 g All-purpose flour
  • 1 Caramel filling
  • 1 Chocolate
  • 28 g Cornstarch
  • 128 g Granulated sugar
  • 1/4 tsp Sea salt
  • 15 Unwrapped caramel squares
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 23 Pecan, halves

• Dairy

  • 150 g Butter, unsalted
  • 2 tbsp Heavy cream

• Other

  • 1-2 tablespoons milk *optional and only as needed (add a little bit at a time

Found on lifemadesweeter.com

Description

Ingredients

• Caramel Filling
• 15 unwrapped caramel squares
• 2 tablespoons heavy cream
• 1/4 teaspoon sea salt
• Thumbprint Cookies
• 150 g (2/3 cup) unsalted butter, softened to room temperature
• 128 g (2/3 cup) granulated sugar
• 1 teaspoon vanilla extract
• 28 g (1/4 cup) cornstarch
• 217 g all-purpose flour, divided (1 2/3 cups measured correctly - spoon and level method) plus 1-2 tablespoons as needed
• 1-2 tablespoons milk *optional and only as needed (add a little bit at a time)
• 23 Pecan Halves
• Melted chocolate for drizzling
• Salted caramel sauce, for drizzling

Directions

• Preheat oven to 375 F degrees. Line 2 large baking sheets with parchment paper or a silicon mat. Set aside.
• In the bowl of a stand mixer or using a hand mixer on medium speed, cream butter and sugar together until smooth and creamy. Mix in vanilla and beat until combined, scraping down the sides and the bottom of the bowl as needed. Turn mixer off then slowly add in cornstarch and flour. Turn mixer back on low and beat until the dough starts to crumble and clump together. If dough seems too wet or too dry, add 1-2 tablespoons flour (if too wet) or milk (if too dry - add a little bit at a time) or more as needed. Turn mixer off and gather the dough with your hands to press the dough down and together while kneading and squishing the dough with your palms to form a big ball. This might take about 2 minutes. The warmth from your hands will soften the dough and form together. Pick off 1 pieces and roll and squish tightly into round cookie dough balls (you can roll them in granulated sugar for an extra crunch and sheen if desired) and place about 1.5 apart onto prepared baking sheets. Make an **indentation with thumb or using a 1/4 teaspoon in the center of each dough ball. Bake in preheated oven until set but still pale & not golden, about 10 - 12 minutes. Be careful not to overbake, as the cookies will continue cooking as they are cooling. Remove from oven and indent center again if necessary. Dough will continue to cook as it cools.
• Allow to dry on the baking sheet for 5 minutes then transfer to a wired cookie rack to cool completely.
• To make the caramel While the cookies are baking, combine the caramel candies and heavy cream in a small saucepan set over low heat. Cook until the caramels are melted, stirring often until the mixture is smooth. Stir in salt. Spoon about a 1/2 teaspoon of caramel into each cookie center.
• Top with pecan and drizzle with melted chocolate and salted caramel. Allow the chocolate and caramel to set and dry.