Turtle Fingerprint Biscuits with caramel and pecans

Turtle Fingerprint Biscuits with caramel and pecans

With chopped pecans on the outside and caramel filling and chocolate around, these turtle fingerprint cookies are hard not to love!

Chocolate, nuts and caramel are the ultimate trio! If you need more of this combination, please try our Snickers Brownie Bites or Turtle Cheesecake!

Just like tortoise candy!

Hi, it’s me—Lily! Have you had a good week?

I am very happy to share today’s recipe with you! This is a turtle fingerprint cookie. They taste like tortoise candies, basically clusters of pecans covered with caramel and chocolate. These cookies have chocolate dough, rolled up with crushed pecans, and filled with delicious caramel, so you will get the same taste!

If you are baking cookies for Christmas, you might want to try this, especially if you like chocolate and caramel. 😉

How to make turtle cookies

Prepare. Preheat the oven to 350.

Dough. Combine flour, cocoa, and salt in a bowl and set aside. Beat the butter and sugar with a blender until fluffy. Add 1 egg yolk, milk and vanilla. Mix until fully mixed. Add dry ingredients and mix well.

chill. Refrigerate for 1 hour.

nut. Mix 2 egg whites in a bowl until frothy. Put the chopped pecans in another bowl. Roll the frozen dough into 1-1.5 inch balls, dip in egg white, and roll in pecans. Place on a greased baking pan.

fingerprint. Use a ½ teaspoon spoon to dig a hole in the center of each ball.

bake. Bake for 11-12 minutes. calm down.

caramel. Put the caramel and cream in a small bowl and heat it in the microwave until smooth, stopping occasionally and stirring. Fill the dents in the biscuits with the caramel mixture.

drizzle. Put the candy coating in a small pot, heat it over a low heat and stir constantly to melt the candy coating. Pour the chocolate into a cut corner zipper bag and pour it on the biscuits. Let set.

Recipe notes and tips

Cool the dough It’s important because, as you can see from the picture, it is very sticky. It is easier to roll the dough into a ball after it has cooled.

Another reason you want to freeze the dough is because it helps the outside of the biscuit to bake faster than the inside, leaving a brownie cake as soft as the center. It is absolutely delicious with soft caramel.

Finally, cooling the dough prevents it from spreading. You really want to eat a thick cookie so you can fill the center with smooth caramel.

The best way to separate eggs: I like to split the shell in half. As I moved the yolk back and forth between the two eggshells, I let the egg whites fall into the bowl. Another simple method is to break the egg with one hand and spread your fingers slightly to let the egg whites fall off.

Additional tips:

• Gently press the nuts into the dough to help them stick together better
• Add a little sea salt to the caramel
• Topped with chocolate in the design. You can make a swirl or overlapping grid pattern.
• The remaining melted caramel can be stored in the refrigerator for up to 2 weeks. For slicing apples, biscuits or ice cream.

½ teaspoon measuring spoon works well! !

Storage tips

To bake cookies: Bake cookies can storage In a closed container at room temperature.arrive freeze, Let the baked biscuits cool and solidify. Place the biscuits in a freezer-safe container and separate the layers with wax paper. Freeze for up to 3 months. Let it thaw before serving.

Unbaked cookies: You can freeze Roll the dough into a ball, but not in the nuts. Put them on the baking sheet and put them in the refrigerator. Once solid, transfer them to a freezer-safe container. Freeze for up to 3 months. Bake: Let the dough thaw for 30 minutes, then roll in the nuts and continue the recipe.

For more favorite holiday foods, please check:

Course dessert

American cuisine

Preparation time 15 minutes

Cooking time 11 minutes

Refrigerate for 1 hour

Total time 1 hour 26 minutes

A serving of 24 biscuits

Calories 166 kcal

Author Little Luna

cookies

• 1 cup flour
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 cup butter (softened)
• 2/3 cup sugar
• 2 eggs (1 egg separated from the yolk + 1 extra egg white)
• 1 tablespoon milk
• 1 teaspoon vanilla
• 1 cup chopped pecans

Caramel filling

• 14 kraft caramel
• 3 tablespoons heavy cream

Chocolate Diamond

• 2 cube chocolate candies coating

• Preheat the oven to 350.

• Combine flour, cocoa, and salt in a bowl and set aside.

• Beat the butter and sugar with a blender until fluffy. Add 1 egg yolk, milk and vanilla. Mix until fully mixed.

• Add dry ingredients and mix well.

• Refrigerate for 1 hour.

• Mix 2 egg whites in a bowl until frothy. Put the chopped pecans in another bowl.

• Roll the frozen dough into 1-1.5 inch balls, dip in egg white, then roll in pecans. Place on a greased baking pan.

• Use a ½ teaspoon spoon to dig a hole in the center of each ball.

• Bake for 11-12 minutes. calm down.

• Put the caramel and cream in a small bowl and heat it in the microwave until smooth, stopping occasionally and stirring.

• Fill the dents in the biscuits with the caramel mixture.

• Put the candy coating in a small pot, heat it over a low heat and stir constantly to melt the candy coating. Pour the chocolate into a cut corner zipper bag and pour it on the biscuits. Let set.

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