TURTLE COOKIE

Photo by Cindy L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup Butter Flavor CRISCO Shortening

  • 1 -1/2

    cups sugar

  • 1/2

    cup brown sugar

  • 2

    tablespoons milk

  • 3

    eggs

  • 1

    teaspoon vanilla

  • 4

    cups flour

  • 1 -1/2

    teaspoons baking soda

  • 1 -1/2

    teaspoons cream of tartar

  • 1

    teaspoon salt

  • Caramel and Chocolate Topping

  • 28

    caramels

  • 2

    tablespoons milk

  • 3

    About 3 cups pecan halves

  • 1

    package (6 ounces) semi-sweet chocolate chips

Directions

Cream Butter Flavor CRISCO 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 for one hour. Heat oven to 350ºF. Roll out 1/3 of the dough at a time, to about 1/4-inch thickness on a floured surface. Cut out with 2 1/4-inch cookie cutters. Place 2 inches apart on un-greased baking sheet. Bake for 5-6 minutes, or until edges are slightly golden. Remove immediately to cooling rack. Caramel and Chocolate Topping Combine caramels and milk in microwave-safe bowl. Cover with waxed paper. Microwave at 50%(MEDIUM). Stir after 1 minute. Repeat until smooth (or melt on rangetop in small saucepan on very low heat). Drop rounded teaspoonfuls on top of each cookie. Place 3 pecan halves around edge of caramel to resemble turtles. Place chocolate chips in microwave-safe cup. Microwave at 50% (MEDIUM)for 1 minute. Stir after 1 minute. Repeat until smooth (or melt on rangetop in small saucepan on very low heat). Place melted chocolate in a small plastic baggie. Cut the corner off the bag and drizzle a small amount of chocolate in the center of the cookie. Do not cover the pecans. Cool completely.

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