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Turtle thumpbrints

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With nuts, caramel, and chocolate you just can’t go wrong!

1 egg (yolk and white separated)
½ cup butter, room temp.
2/3 cup sugar
2 tbsp. milk
1 tbsp. vanilla
1 cup flour
½ cup cocoa powder (unsweetened)
¼ tsp. salt
Caramels (16)
3 tbsp. heavy cream
1 ¼ cup pecans, chopped
1 tsp. shortening
½ cup chocolate chips

In a bowl, stir together the flour, cocoa, and salt. In a mixer, cream together butter and sugar. Mix in the yolk, milk, and vanilla. Slowly mix in the dry mixture until well combine. Chill the dough for at least 1 hour.
Preheat the oven to 350º. Remove your chilled dough and form 1 inch balls. Roll the balls in the egg white then in the pecans. Place on a baking sheet lined with parchment and press each one in the center to make an indent. Bake for 10 minutes. While baking, melt the caramels and cream in a small pan over low heat, stirring constantly.
Remove cookies from oven and pour the caramel into the indents. While the cookies are cooling, melt the chocolate chips and shortening together. Top your cookies with a chocolate drizzle and serve.

Recipe from Mom on Timeout

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