Search
Pies Cookies & Bars Ice Creams & Popsicles Cakes & Frostings Candies & Brittles Caramels & Dessert Sauces Fudge Other Desserts VIEW ALL >
Appetizers Main Dishes Breakfast & Brunch Side Dishes Sauces & Glazes Breads & Rolls VIEW ALL >
Beverages Popcorn & Snack Mixes VIEW ALL >
Kid-Friendly Recipes Craft Projects VIEW ALL >
Quick & Easy
Holiday Favorites
Benefits of Using Karo in Your Recipes About Corn Syrup LEARN MORE >
Our History

Turtle Thumbprint Cookies

PrintPrint Recipe
  • Yield: 3-1/2 dozen
  • Prep Time: 0:40
  • Bake Time: 20 to 25 minutes

Ingredients

  • 1 cup butter (no substitutes)
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup Karo® Light Corn Syrup
  • 2 egg yolks
  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/4 cups finely chopped pecans
  • 1 cup prepared caramel apple dip
  • 1 cup semi-sweet chocolate chips

Directions

  1. Beat, butter, sugar and vanilla together in large bowl with electric mixer. Beat in corn syrup and egg yolks. Blend in flour, salt and 1 cup of pecans. If dough seems too soft, cover and chill about 30 to 60 minutes.
  2. Shape dough into 1-inch balls and place on ungreased cookie sheets. Make a deep, wide indentation in the center of each cookie with your finger or the end of a wooden spoon. (Make this as large as possible, as the indentation will fill in somewhat while baking).
  3. Bake in preheated 325°F oven for 20 to 25 minutes until golden brown. Let rest 1 to 2 minutes and then remove to cooling rack. Immediately spoon caramel into cookie centers and sprinkle with remaining nuts.
  4. Place chocolate chips in plastic bag and melt in microwave on HIGH until melted, about 45 to 60 seconds. Snip corner of bag and drizzle chocolate over cookies.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

You May Also Like

Whoopie Pies with White Chocolate Filling

Chocolate Chip Cookie Ice Cream Sandwich Cake

Cherry Nut Thumbprint Cookies

You May Also Like

Whoopie Pies with White Chocolate Filling

Chocolate Chip Cookie Ice Cream Sandwich Cake

Cherry Nut Thumbprint Cookies
print image

Turtle Thumbprint Cookies

  • Yield: 3-1/2 dozen
  • Prep Time:  40 minutes
  • Bake Time: 20 to 25 minutes

Ingredients

  • 1 cup butter (no substitutes)
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup Karo® Light Corn Syrup
  • 2 egg yolks
  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/4 cups finely chopped pecans
  • 1 cup prepared caramel apple dip
  • 1 cup semi-sweet chocolate chips

Directions

  • Beat, butter, sugar and vanilla together in large bowl with electric mixer. Beat in corn syrup and egg yolks. Blend in flour, salt and 1 cup of pecans. If dough seems too soft, cover and chill about 30 to 60 minutes.
  • Shape dough into 1-inch balls and place on ungreased cookie sheets. Make a deep, wide indentation in the center of each cookie with your finger or the end of a wooden spoon. (Make this as large as possible, as the indentation will fill in somewhat while baking).
  • Bake in preheated 325°F oven for 20 to 25 minutes until golden brown. Let rest 1 to 2 minutes and then remove to cooling rack. Immediately spoon caramel into cookie centers and sprinkle with remaining nuts.
  • Place chocolate chips in plastic bag and melt in microwave on HIGH until melted, about 45 to 60 seconds. Snip corner of bag and drizzle chocolate over cookies.