turtle_shortbread_cookies_

Summary: Chocolate, caramel and nuts create the classic turtle flavors that are anything but slow in leaving a serving tray. Cookie Exchange Quantity!

Turtle Shortbread Cookies

Ingredients

  • 1 1/2 cups butter or stick margarine, softened
  • 1/2 cup sugar
  • 1 teaspoon almond extract
  • 4 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 24 caramels
  • 1 bag (6 oz) semisweet chocolate chips (1 cup)
  • 2 teaspoons shortening
  • 1 cup chopped pecans
  • 6 dozen pecan halves

Instructions

  1. Heat oven to 350°F. In large bowl, mix butter, sugar and almond extract. Stir in flour and salt. (If dough is crumbly, mix in 1 to 2 tablespoons additional softened butter or stick margarine.)
  2. Divide dough into 12 equal parts. Roll each part into 1/4-inch thick circle. (If dough is sticky, chill about 15 minutes.) Cut each circle into 6 wedges. Place wedges 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  3. Meanwhile, in 1-quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently, until melted. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle.
  4. Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans. (If caramel thickens, add up to 1 teaspoon water and heat over low heat, stirring constantly, until caramel softens.)
  5. Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies.
http://what2cook.net/2013/11/16/turtle-shortbread-cookies/

Recipe and Photo courtesy of: BettyCrocker.com

 

Makes 72