Caramel Pecan Turtles
Rolled and cut sugar cookies, each capped with melted caramel, three pecan halves and a spread of chocolate.
Before you start: Rolling the dough to 1/3 inch is very thick for a cut-out cookie — 1/8 inch is more usual. The caramel and chocolate chip amounts for the topping aren't given either; melt what you need as you go.
Where this one came from
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Ingredients
- 1 cup Crisco shortening
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 2 tablespoons milk
- 3 eggs
- 1 teaspoon vanilla
- 4 to 5 cups flour
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon cream of tartar
- 1 teaspoon salt
- Caramels and milk, for topping (amount not specified in original)
- Pecan halves, for topping (about 3 per cookie)
- Chocolate chips, for topping (amount not specified in original)
Directions
- Cream shortening and sugars together. Add milk. Beat in eggs one at a time; add vanilla.
- Combine flour, baking soda, cream of tartar and salt. Mix into creamed mixture. Chill one hour.
- Heat oven to 350 degrees. Roll out 1/3 of dough at a time to 1/3 inch thickness on a floured surface.
- Cut out with 2 1/4 inch cookie cutters. Place 2 inches apart on ungreased baking sheet. Bake 5-6 minutes, until edges are slightly golden. Remove to cooling rack.
- For topping, combine caramels and milk in a microwave-safe bowl. Cover with waxed paper; microwave at 50% power for 1 minute. Stir; repeat until smooth. Drop a rounded teaspoonful on top of each cookie. Place 3 pecan halves around the edge of the caramel.
- Place chocolate chips in a microwave-safe cup. Microwave at 50% power for 1 minute. Stir. Repeat until smooth. Spread a rounded teaspoonful over the top of the caramel, without covering the pecans.
- Cool completely.
Notes
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