Turtle Shortbread CookiesEyes light up every time I serve these ooey-gooey wedges. With caramel, chocolate and pecans,…
Turtle Shortbread Cookies
1-1/2 cups butter, softened 1/2 cup sugar 1 teaspoon almond extract 4 cups all-purpose flour 1/2 teaspoon salt 36 caramels 3 tablespoons 2% milk 1-1/2 cups chopped pecans 1 cup semisweet chocolate chips 2 teaspoons shortening 72 pecan halves (about 2 cups)
In a large bowl, cream the butter, sugar and extract until light and fluffy.
Combine flour and salt; gradually add to creamed mixture and mix well.
Divide dough into 12 pieces.
On a lightly floured surface, roll each portion into a 5-in.
circle; cut into six wedges.
Place 2 in.
apart on greased baking sheets.
Bake at 350° for 7-9 minutes or until set.
Cool for 2 minutes before removing from pans to wire racks to cool completely.
In a microwave, melt caramels with milk; stir until smooth.
Dip two edges of each cookie into caramel; allow excess to drip off.
Dip edges in chopped pecans.
Place on waxed paper.
Melt chocolate chips and shortening; stir until smooth.
Spoon about 1/2 teaspoon onto each cookie; immediately top with a pecan half.
Let stand until set.
Store in an airtight container.
Nutrition Facts 1 each:
- 123 calories, 8g fat (3g saturated fat), 10mg cholesterol, 56mg sodium, 13g carbohydrate (6g sugars, 1g fiber), 1g protein.
Diabetic exchanges; 1 starch, 1 fat.