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Turtle Shortbread Cookies

 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.
Nutritional 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.