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Ingredients
| unsalted butter: 1 1/2 cups |
| granulated sugar: 1/2 cup |
| almond extract: 1 tsp |
| all-purpose flour (unsifted): 4 cups |
| salt: 1/2 tsp |
| candy caramels: 24 candies |
| semisweet chocolate chips (chips): 1 cup |
| shortening - baking: 2 tsp |
| pecans (chopped): 1 cup |
Turtle Shortbread Cookies (Cookie Exchange Quantity)
Credit: www.bettycrocker.com
User rating:
-
Prep Time
80 min -
Cook Time
10 min -
Servings
6 serving(s)
Tags
- 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.)
- 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.
- 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.
- 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.)
- Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies.