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recipe_552

Caramel Pecan Turtle Cookies

Prep Time:
20 min + 1 hr refrigeration

Cook Time:
10 to 12 minutes

Servings:
5 dozen cookies

Prep Time:
20 min + 1 hr refrigeration

Cook Time:
10 to 12 minutes

Servings:
5 dozen cookies

Caramel Pecan Turtle Cookies

INGREDIENTS

Caramel Pecan Turtle Cookies

  • Cookies
  • 1 C. (250 mL) Crisco® Golden All-Vegetable Shortening
  • 1 1/2 C. (375 mL) sugar
  • 1/2 C. (125 mL) packed light brown sugar
  • 2 Tbsp. (30 mL) milk
  • 3 large eggs, lightly beaten
  • 1 tsp. (5 mL) pure vanilla extract
  • 4 C. (1 L) all-purpose flour
  • 1 1/2 tsp. (7 mL) baking soda
  • 1 1/2 tsp. (7 mL) cream of tartar
  • 1 tsp. (5 mL) salt
  • Caramel and Chocolate Topping
  • 36 caramel candies, unwrapped
  • 3 Tbsp. (45 mL) milk
  • 3 C. (750 mL) pecan halves
  • 6 oz (180 g) semi-sweet chocolate chips, melted

DIRECTIONS

  1. In a large bowl, beat shortening and sugars until light. Add milk. Beat in eggs one at a time; add vanilla.
  2. In a separate bowl, combine flour, baking soda, cream of tartar and salt. Mix into shortening mixture.
  3. Chill for one hour.
  4. Heat oven to 350ºF (180ºC).
  5. Roll out 1/3 of the dough at a time, to about 1/4” (5 mm) thickness on a floured surface.
  6. Cut out with 2 1/4” (5.6 cm) cookie cutters. Place cut-out dough 2″ (5 cm) apart on un-greased or parchment-lined baking sheets. Bake for 10 to 12 minutes, or until edges are slightly golden. Remove immediately to cooling rack.
  7. For caramel topping, combine caramels and milk in microwave-safe bowl. Cover with waxed paper. Microwave on 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.
  8. Place melted chocolate in a small plastic baggie. Cut the corner off the bag and drizzle a small amount of chocolate in the centre of cookie. Do not cover the pecans. Cool completely.