Turtle Shortbread Cookies |
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Prep Time: 45 Minutes Cook Time: 23 Minutes |
Ready In: 68 Minutes Servings: 72 |
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From a brand name baking magazine. Enjoy! Ingredients:
1 1/2 cups butter, softened |
1/2 cup sugar |
1 teaspoon almond extract |
4 cups flour |
1/2 teaspoon salt |
24 caramels |
1 (6 ounce) bag semi-sweet chocolate chips |
2 teaspoons shortening |
1 cup chopped pecans |
6 dozen pecan halves |
Directions:
1. Heat oven to 350. In large bowl, mix butter, sugar and almond extract. Stir in flour and salt. (If dough is crumbly, mix in 1 to 2 T. additional softened butter.).
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 8-10 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.
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