I think I found the best multi-tasking recipe ever. This gingerbread cookie recipe works perfectly to make these gingerbread turtle thumbprint cookies, gingerbread crinkle cookies, and would also be great to make these funny gingerbread men or these gingerbread emoji cookies. You get the idea - I really love this gingerbread cookie recipe. Since I had leftover dough after making the crinkle cookies, I decided to find another use for the dough. I found a gingerbread turtle thumbprint recipe and I just had to try it. I already had a jar of salted caramel sauce in my pantry, so I only had to buy the walnuts and the chocolate chips. You could probably use any caramel sauce, but I used this one that happened to be salted caramel. This recipe is much easier to make than it might seem. After rolling out the cookies and rolling them in nuts, you can use your finger or thumb to make an indention. As a note, after baking, I would suggest you push down the middle again - mine puffed up a little bit and I wanted to make sure the indention would hold the caramel. Add the chocolate drizzle is completely optional. I love the chocolate and caramel combination, but they would be just as good without the chocolate. Also, if you don't like caramel, you could just fill the hole with chocolate. This recipe turned out so well! I love the gingerbread spices with the caramel and chocolate. We stuck ours in the freezer, but they only lasted a couple days anyway. Happy baking! Gingerbread Turtle Thumbprint Cookies Ingredients: Gingerbread cookie dough (recipe here) 2 egg whites, beaten 2 cups finely chopped walnuts 1 cup dulce de leche or caramel dessert topping 1 cup semisweet chocolate chips Directions: Follow these directions to make gingerbread dough. Refrigerate until cool, 1-2 hours (or freeze for 15-30 minutes). Heat oven to 350°F. Shape dough into 1 1/2 inch balls. Place egg whites in a shallow bowl. Place chopped walnuts in another shallow bowl. Dip each ball into egg whites, then roll each ball in chopped walnuts. Place cookies 2 inches apart on ungreased cookie sheets. Press thumb in center of each cookie to make an indentation. Bake 10 to 14 minutes or until cookies are set around edges. Remove cookies to cooling rack to cool completely, about 30 minutes. Place 1 teaspoon dulce de leche in the indentation of each cookie. In small microwavable bowl, microwave chocolate uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments until chocolate is melted and smooth. Drizzle chocolate mixture over cookies.