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

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.