{"id":748,"date":"2020-05-25T16:12:01","date_gmt":"2020-05-25T16:12:01","guid":{"rendered":"https:\/\/www.bktrent.org\/?p=748"},"modified":"2020-05-25T16:12:42","modified_gmt":"2020-05-25T16:12:42","slug":"salted-caramel-turtle-thumbprint-cookies","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2020\/05\/25\/salted-caramel-turtle-thumbprint-cookies\/","title":{"rendered":"Salted Caramel Turtle Thumbprint Cookies"},"content":{"rendered":"\n<p>Servings: 24<br><br>Ingredients<\/p>\n\n\n\n<p>1 cup all-purpose flour<br>1\/3 cup cocoa powder<br>1\/4 tsp salt<br>1\/2 cup unsalted butter , softened<br>1\/3 cup granulated sugar<br>1\/3 cup packed light-brown sugar<br>1 large egg , yolk and white separated<br>1 1\/2 tsp vanilla extract<br>2 Tbsp buttermilk<br>1 1\/4 cups finely chopped pecans<br>15 caramels (such as Kraft)<br>2 1\/2 Tbsp heavy cream<br>Flaky or coarse sea salt<br>3 oz chopped milk chocolate or semi-sweet chocolate chips or chopped chocolate<\/p>\n\n\n\n<p>2 tsp shortening<\/p>\n\n\n\n<p>Instructions:<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>In a mixing bowl, whisk together flour, cocoa powder and salt, set aside. In the bowl of an electric stand mixer fitted with the<br>paddle attachment, whip butter, granulated sugar and brown sugar on medium-high spread until slightly pale and fluffy,<br>about 2 minutes. Mix in egg yolk (set egg white aside in a bowl in refrigerator) and vanilla extract.<\/li><li>Blend in buttermilk. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.<\/li><li>Shape dough into a ball and drop onto a sheet of plastic wrap, flatten dough into a 6-inch disk then wrap with plastic wrap<br>and chill 45 minutes, until slightly firm (or up to 1 day. If chilling longer than a few hours, I&#8217;d recommend letting the dough rest<br>a room temperature a bit so the dough isn&#8217;t too firm and cracking when making indentations).<\/li><li>Preheat oven to 350 degrees. Remove egg white from refrigerator and whisk vigorously until frothy. Place finely chopped<br>pecans in a bowl.<\/li><li>Shape dough into 1-inch balls 18 grams each) then working with one at a time, drop into egg white and roll to evenly coat<br>the lift and allow excess egg white to run off and immediately place in bowl with chopped pecans and roll to evenly coat (if<br>necessary, you can gently press into the nuts to help them stick).<\/li><li>Transfer to parchment paper lined baking sheets and make a deep indentation with thumb in the center of each dough ball.<\/li><li>Bake in preheated oven until set, about 10 &#8211; 12 minutes. Remove from oven then using the bottom of a rounded teaspoon,<br>gently press down on existing indentation (to create more space for caramel). Cool on baking sheet several minutes then<br>transfer to a wire rack to cool completely.<\/li><li>For the topping:<\/li><li>Place caramels and heavy cream in a microwave safe bowl. Heat mixture in microwave on HIGH power in 30 second<br>intervals, stirring after each interval until melted and smooth. Spoon caramel into indentation in cookies and sprinkle tops<br>with a small pinch of sea salt.<br><\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Servings: 24 Ingredients 1 cup all-purpose flour1\/3 cup cocoa powder1\/4 tsp salt1\/2 cup unsalted butter , softened1\/3 cup granulated sugar1\/3 cup packed light-brown sugar1 large egg , yolk and white separated1 1\/2 tsp vanilla extract2 Tbsp buttermilk1 1\/4 cups finely chopped pecans15 caramels (such as Kraft)2 1\/2 Tbsp heavy creamFlaky or coarse sea salt3 oz &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2020\/05\/25\/salted-caramel-turtle-thumbprint-cookies\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Salted Caramel Turtle Thumbprint Cookies&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,6],"tags":[],"class_list":["post-748","post","type-post","status-publish","format-standard","hentry","category-desserts","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/748","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=748"}],"version-history":[{"count":2,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/748\/revisions"}],"predecessor-version":[{"id":750,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/748\/revisions\/750"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=748"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=748"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=748"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}