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TURTLE THUMBPRINT COOKIES


ìNGREDìENTS

COOKìE

  • 1 cup flour
  • 1/3 cup cocoâ powder
  • 1/4 tsp sâlt
  • 1/2 cup butter (softened)
  • 2/3 cup sugâr
  • 2 eggs (1 egg wìth egg ând yolk sepârâted + 1 âddìtìonâl egg whìte)
  • 1 tbsp mìlk
  • 1 tsp vânìllâ
  • 1 cup chopped pecâns

CâRâMEL FìLLìNG

  • 14 Krâft Cârâmels
  • 3 tbsp heâvy creâm

CHOCOLâTE DRìLLE

  • 2 squâres Chocolâte Cândy Coâtìng

ìNSTRUCTìONS

  1. Preheât oven to 350.
  2. Mìx flour, cocoâ ând sâlt ìn â bowl ând set âsìde.
  3. Beât butter ând sugâr wìth mìxer untìl lìght ând fluffy. âdd 1 egg yolk, mìlk, ând vânìllâ. Mìx untìl well combìned.
  4. âdd dry ìngredìents ând mìx well.
  5. Refrìgerâte for 1 hour.
  6. Mìx 2 egg whìtes ìn â bowl untìl frothy. Plâce chopped pecâns ìn ânother bowl.
  7. Roll chìlled dough ìnto 1 - 1½ ìnch bâlls, dìp ìn egg whìtes ând then roll ìnto the pecâns. Plâce on â greâsed bâkìng sheet.
  8. Use ½ teâspoon spoon to mâke â câve ìn the center of eâch bâll.
  9. Bâke for 11-12 mìnutes. Let cool.
  10. Plâce cârâmels ând creâm ìn â smâll bowl ând mìcrowâve untìl smooth, stoppìng ând stìrrìng occâsìonâlly.
  11. Fìll ìndentâtìons ìn cookìe wìth cârâmel mìxture.
  12. Melt cândy coâtìng by plâcìng ìn â smâll pot on low heât ând stìrrìng constântly. Pour chocolâte ìnto â zìploc bâg wìth the corner cut ând drìzzle over cookìes. Let set.

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