Turtle Thumbprints

Directions

1. 1
   Combine butter, sugar, egg yolks and vanilla in bowl.
2. 2
   Beat at medium speed until creamy.
3. 3
   Add flour; beat at low speed until well mixed.
4. 4
   Cover; refrigerate at least 1 hour until firm.
5. 5
   Heat oven to 375F.
6. 6
   Shape dough into 1-inch balls.
7. 7
   Place 1 inch apart onto ungreased cookie sheets.
8. 8
   Make indentation in center of each cookie with thumb.
9. 9
   (Edges may crack slightly.)
10. 10
    Bake 7-10 minutes or until edges begin to brown.
11. 11
    Cool completely.
12. 12
    Store cookies in a container with a tight-fitting lid for 2-3 days or freeze for up to 2 months.
13. 13
    Combine caramels and whipping cream in bowl, at serving time.
14. 14
    Microwave 1 minute; stir.
15. 15
    Continue microwaving 1 minute or until melted; stir until smooth.
16. 16
    Spoon about 1/2 teaspoon caramel mixture into center of each cookie.
17. 17
    Top with pecan half.
18. 18
    Place chocolate chips and shortening in bowl.
19. 19
    Microwave 1 minute; stir.
20. 20
    Continue microwaving 30 seconds or until melted; stir until smooth.
21. 21
    Drizzle over cookies.
22. 22
    Let stand 2 hours or until set.