TURTLE COOKIE
By Vanetta
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
Details
Preparation
Step 1
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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