THE TURTLE SHORTBREAD COOKIE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 3 sticks (1 1/2 cups) salted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon almond extract
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • Topping:
  • 24 caramel candies, unwrapped
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 teaspoons shortening
  • 1 cup chopped pecans
  • 72 pecan halves

Directions

  • Preheat oven to 350 degrees F.
  • In a large bowl, with an electric mixer set on medium high speed cream together the butter and almond extract.
  • Stir in flour and salt. If dough is crumbly mix in an additional 1-2 tablespoons of softened butter.
  • Place dough in refrigerator for 15 minutes.
  • Divide dough into 12 equal parts. Roll each part into a 1/4-inch-thick circle. Cut each circle into 6 wedges. Place wedges 1 inch apart on ungreased cookie sheets.
  • Bake for 8-10 minutes or until set. Immediately transfer cookies to a cooling surface for 30 minutes.
  • In a 1-quart saucepan, heat caramels over medium heat for about 10 minutes, stirring frequently until melted. Keep caramels warm on low heat.
  • In a small microwave safe bowl, microwave the chocolate chips and shortening uncovered on high 1-3 minutes, stirring occasionally, until melted and thin enough to drizzle.
  • Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans. Place cookies on waxed paper.
  • On top of each cookie place a dot of chocolate in the center; place a pecan half on top of chocolate. Using the tines of a fork, drizzle the remaining chocolate over the top of each cookie.

Notes

Categories: Dessert 
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