Caramel Pecan Turtle Cookies
By ClaudiaJan
0 Picture
Ingredients
- INGREDIENTS:
- COOKIES
- 1 1/2 tsps. baking soda
- 1 cup Crisco® Butter Shortening
- 1 1/2 tsps. cream of tartar
- OR 1 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
- 1 tsp. salt
- 1 1/2 cups granulated sugar
- TOPPINGS
- 1/2 cup firmly packed light brown sugar
- 28 caramels unwrapped
- 2 tbsps. milk
- 2 tbsps. milk
- 3 large eggs
- 3 cups pecan halves
- 1 tsp. vanilla extract
- 1 (6 oz.) pkg. semi-sweet chocolate chips
- 4 cups Pillsbury BEST® All Purpose Flour
Details
Servings 5
Adapted from crisco.com
Preparation
Step 1
PREPARATION DIRECTIONS:
1.
BEAT shortening, granulated sugar and brown sugar in large bowl until light and fluffy. Add milk. Beat in eggs one at a time; add vanilla.
2.
COMBINE flour, baking soda, cream of tartar and salt in medium bowl. Mix into shortening mixture. Chill 1 hour.
3.
HEAT oven to 350ºF.
4.
ROLL out 1/3 of dough at a time to about 1/4-inch thickness on a floured surface.
5.
CUT with 2 1/4-inch cookie cutters. Place 2 inches apart on ungreased baking sheet. Bake for 5 to 6 minutes, or until edges are slightly golden. Remove immediately to cooling rack.
TOPPINGS
1.
COMBINE caramels and milk in microwave-safe bowl. Cover with waxed paper. Microwave on MEDIUM (50% power). Stir after 1 minute. Repeat until smooth (or melt on rangetop in small saucepan on very low heat).
2.
DROP rounded teaspoonfuls on top of each cookie. Place 3 pecan halves around edge of caramel.
3.
PLACE chocolate chips in microwave-safe measuring cup. Microwave on MEDIUM (50% power) 1 minute; stir. Repeat until smooth (or melt on rangetop in small saucepan on very low heat).
4.
POUR melted chocolate into small food storage bag. Cut a small corner off the bag; drizzle a small amount of chocolate in the center of the cookie. Do not cover the pecans. Cool completely.
YIELD:
5 dozen cookies
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