Turtle Thumbprints

Caramel, chocolate, and pecans on a cookie -- yum!

• Ready In: 27 mins
• Yields: 4 dozen

Ingredients

• Cookie Ingredients

• 2⁄3 cup butter, softened
• 1⁄2 cup sugar
• 2  egg yolks
• 1  teaspoon vanilla
• 1 1⁄2 cups all-purpose flour

• Filling Ingredients

• 20  caramels, unwrapped
• 2  tablespoons heavy whipping cream
• 48  pecan halves

• Drizzle Ingredients

• 1  cup  real  semi-sweet chocolate chips
• 1  tablespoon shortening

Directions

1. Combine butter, sugar, egg yolks and vanilla in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate until firm, at least 1 hour.
2. Heat oven to 375°F Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb. (Edges may crack slightly.) Bake for 7 to 10 minutes or until edges begin to brown. Cool completely. Store cookies in a container with a tight-fitting lid for 2 to 3 days or freeze for up to 2 months.
3. On serving day, combine caramels and whipping cream in medium microwave-safe bowl. Microwave on HIGH 1 minute; stir. Continue microwaving 1 minute or until melted; stir until smooth. Spoon about 1/2 teaspoon caramel mixture into center of each cookie. Top with pecan half. If caramel filling gets too thick, reheat in microwave for 10 to 15 seconds until it becomes spoonable again.
4. Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH 1 minute; stir. Continue microwaving 30 seconds or until melted; stir until smooth. Drizzle over cookies. Let stand until set, about 2 hours.
5. To store drizzled cookies, arrange cookies between layers of waxed paper in a container with a tight-fitting lid. Store at room temperature for 1 to 2 days or freeze for up to 2 months.