My daughter and I host an annual Christmas Cookie Exchange Brunch. I made these cookies one year. It takes a little time to do all the steps, but they are well worth the extra effort. They would be great for any occasion that needs a little something extra special.
TURTLE SHORTBREAD COOKIES
1 1/2 cups butter or stick margarine, softened
1/2 cup sugar
1 teaspoon almond extract
4 cups Gold Medal® all-purpose flour
1/2 teaspoon salt
1 bag (6 oz) semisweet chocolate chips (1 cup)
2 teaspoons shortening
1 cup chopped pecans
6 dozen pecan halves
- Heat oven to 350°F. In large bowl, mix butter, sugar and almond extract.
- Stir in flour and salt. (If dough is crumbly, mix in 1 to 2 tablespoons additional softened butter or stick margarine.)
- Divide dough into 12 equal parts. Roll each part into 1/4-inch thick circle. (If dough is sticky, chill about 15 minutes.) Cut each circle into 6 wedges. Place wedges 1 inch apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.
- Cool completely, about 30 minutes.
- Meanwhile, in 1-quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently, until melted.
- In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle.
- Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans. (If caramel thickens, add up to 1 teaspoon water and heat over low heat, stirring constantly, until caramel softens.)
- Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies.