I can’t explain the reasons why, it could be a sparkle of childhood memories but I seem to only make thumbprint style cookies during the Christmas season. That being said, I wanted to stray from the basic “Jam in the center” thumbprints and that brings us to Day 6, Turtle thumbprints.
1/2 cup (1 stick) butter, room temperature
2/3 cup sugar
1 egg (separated)
2 tbs milk
1 tsp vanilla
1 cup flour
1/3 cup Dutch-process unsweetened cocoa powder
1/4 tsp salt
2/3 cup finely chopped pecans
16 caramels, unwrapped
1 tablespoon milk
1/2 cup semi-sweet chocolate chips
In a small bowl, sift flour, cocoa and salt and set aside.
Beat together butter, sugar, egg yolk, milk and vanilla until well blended. Mix in dry ingredients into batter and mix on low speed till well combined.
Form dough into two logs, each 8 inches long. Whisk egg white till frothy. Paint logs with egg whites and roll in pecans. Wrap in plastic wrap and chill at least 30 minutes.
Preheat oven to 350º. Line two baking sheets with parchment paper or lightly grease. Cut each log into 16 slices (each about 1/2 inch wide). Arrange on baking sheets, about 1 1/2 inches apart. Use fingers to reshape each cookie back into a circle if needed.
Bake 10-12 minutes. Remove from oven and immediately press center of cookies with finger or end of spoon to make an indentation in each cookie (I used the flat end of a whisk). Allow to cool completely.
Melt caramels and milk in microwave (about 60 seconds or less). Stir till smooth. Spoon a bit of caramel into the center of each cookie. Allow to cool till caramel is set.
Melt chocolate chips and place into a ziplock bag. Snip off a corner and drizzle chocolate over each cookie.