Caramel Pecan Turtle Cookies

By ClaudiaJan

Ingredients

• INGREDIENTS:
• COOKIES
• 1 1/2 tsps. baking soda
• 1 cup Crisco® Butter Shortening
• 1 1/2 tsps. cream of tartar
• OR 1 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
• 1 tsp. salt
• 1 1/2 cups granulated sugar
• TOPPINGS
• 1/2 cup firmly packed light brown sugar
• 28 caramels unwrapped
• 2 tbsps. milk
• 2 tbsps. milk
• 3 large eggs
• 3 cups pecan halves
• 1 tsp. vanilla extract
• 1 (6 oz.) pkg. semi-sweet chocolate chips
• 4 cups Pillsbury BEST® All Purpose Flour

Details

Servings 5
Adapted from crisco.com

Preparation

Step 1

PREPARATION DIRECTIONS:

1.

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.



2.

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



3.

HEAT oven to 350ºF.



4.

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



5.

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



1.

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).



2.

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



3.

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).



4.

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.

YIELD:
5 dozen cookies