Turtle Shortbread Cookies |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 72 |
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Eyes light up every time I serve these ooey-gooey wedges. With caramel, chocolate and pecans, they remind guests of turtle candies. Ingredients:
1-1/2 cups butter, softened |
1/2 cup sugar |
1 teaspoon almond extract |
4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
36 caramels |
3 tablespoons 2% milk |
1-1/2 cups chopped pecans |
1 cup (6 ounces) semisweet chocolate chips |
2 teaspoons shortening |
72 pecan halves (about 2 cups) |
Directions:
1. In a large bowl, cream the butter, sugar and extract until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Divide dough into 12 pieces. On a lightly floured surface, roll each portion into a 5-in. circle; cut into six wedges. Place 2 in. apart on greased baking sheets. Bake at 350° for 7-9 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely.
3. In a microwave, melt caramels with milk; stir until smooth. Dip two edges of each cookie into caramel; allow excess to drip off. Dip edges in chopped pecans. Place on waxed paper.
4. Melt chocolate chips and shortening; stir until smooth. Spoon about 1/2 teaspoon onto each cookie; immediately top with a pecan half. Let stand until set. Store in an airtight container. Yield: 6 dozen.
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