Caramel Pecan Turtle Cookies

By gbvampy1

Ingredients

• 1 cup Crisco® Butter Flavor All-Vegetable Shortening
• OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
• 1 1/2 cups granulated sugar
• 1/2 cup firmly packed light brown sugar
• 2 tablespoons milk
• 3 large eggs
• 1 teaspoon vanilla extract
• 4 cups Pillsbury BEST™ All Purpose Flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon salt
• TOPPINGS
• 28 caramels, unwrapped
• 2 tablespoons milk
• 3 cups pecan halves
• 1 (6 oz.) package semi-sweet chocolate chips

Details

Servings 5

Preparation

Step 1

STEP ONE
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.

STEP TWO
COMBINE flour, baking soda, cream of tartar and salt in medium bowl. Mix into shortening mixture. Chill 1 hour.

STEP THREE
HEAT oven to 350ºF.

STEP FOUR
ROLL out 1/3 of dough at a time to about 1/4-inch thickness on a floured surface.

STEP FIVE
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

STEP ONE
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).

STEP TWO
DROP rounded teaspoonfuls on top of each cookie. Place 3 pecan halves around edge of caramel.

STEP THREE
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).

STEP FOUR
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.