Caramel Pecan Turtle Cookies Recipe

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 Recipe

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

In a large bowl, beat shortening and sugars until light. Add milk. Beat in eggs one at a time; add vanilla.
In a separate bowl, combine flour, baking soda, cream of tartar and salt. Mix into shortening mixture.
Chill for one hour.
Heat oven to 350ºF (180ºC).
Roll out ¹/₃ of the dough at a time, to about ¹/₄” (5 mm) thickness on a floured surface.
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.
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.
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.