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
- 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)
- 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 1/2 teaspoon onto each cookie; immediately top with a pecan half. Let stand until set. Store in an airtight container. Yield: 6 dozen.
Originally published as Turtle Shortbread Cookies in Country Woman Christmas Annual 2011, p61
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