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Shortbread: Turtle Shortbread Cookies




Source of Recipe


bettycrocker.com


Recipe Introduction


Cookie Exchange Quantity

Chocolate, caramel and nuts create the classic turtle flavors that are anything but slow in leaving a serving tray.


Recipe Link: http://www.bettycrocker.com/recipes.aspx/turtle-shortbread-cookies-cookie-exchange-quantity/1a4ab719-0c79-4e65-bf44-fd0f693554c2?WT.dcsvid=NDAxMzE1ODYxMgS2&rvrin=98F40938-6549-4178-B9C9-D4101125FD7A&WT.mc_id=Newsletter_BettyCrocker_12_07_2009

List of Ingredients




1 1/2 cups butter or stick margarine, softened
1/2 cup sugar
1 teaspoon almond extract OR vanilla 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


Recipe



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.

YIELD 6 Dozen