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Turtle Shortbread Cookies

Eyes light up every time I serve these ooey-gooey wedges. With caramel, chocolate and pecans, they remind guests of turtle candies. —Patricia Schlink, Washington, Illinois

72 ServingsPrep: 1 hour Bake: 10 min./batch

Ingredients

1-1/2 cups butter, softened
1/2 cup sugar
1 teaspoon almond extract
4 cups 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

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.
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.
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.
Melt chocolate chips and shortening; stir until smooth. Spoon about

2 of 2

Turtle Shortbread Cookies (continued)

Directions (continued)

1/2 teaspoon onto each cookie; immediately top with a pecan half.
Let stand until set. Store in an airtight container. Yield: 6 dozen.

Nutrition Facts: 1 cookie equals 123 calories, 8 g fat (3 g saturated fat), 10 mg cholesterol, 56 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.