Cream Cheese Turtle Cups

By pthome

Ingredients

• 2 Tube (161/2 oz.) Refrigerated Sugar Cookie Dough
• 2 T. Flour
• 1 pkg. (8 oz.) Cream Cheese, softened
• 1/3 c. Hot Caramel Ice Cream topping
• 1/3 c. Chopped Pecans
• 1/3 c. Hot Fudge Ice Cream Topping, warmed
• 36 Pecan Halves

Preparation

Step 1

Preheat oven to 350. Place cookie dough in a large bowl and let stand at room temperature 5-10 minutes to soften. Add flour, and beat until blended.
Shape dough into 36 1" balls and place in greased mini-muffin cups. Press evenly onto bottom and up sides of cups.
Bake 6-8 minutes or until edges are light golden brown. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 8-10 minutes longer or until golden brown. Cool in pans 5 minutes. Remove tassies to wire racks to cool completely.
In a small bowl, beat cream cheese until fluffy. Gradually beat in caramel topping. Fold in chopped pecans. Spoon 2 t. filling into each cup. Drizzle with fudge ice cream topping and top with a pecan half. Refrigerate until serving.