Updated: Tuesday, 18 Dec 2012, 7:41 AM CST
Published : Tuesday, 06 Dec 2011, 4:54 AM CST
Turtle Shortbread Cookie:
1 1/2 cups butter or stick margarine, softened
1/2 cup sugar
1 teaspoon vanilla extract
4 cups all purpose flour
1/2 teaspoon salt
1 cup semisweet chocolate chips
2 teaspoons shortening
1 cup ground pecans
6 dozen pecan halves
Preheat oven to 350. In a large bowl, mix butter, sugar and vanilla extract until creamed. Add flour and salt. If dough is crumbly, mix in 1 to 2 Tablespoons additional softened margarine or butter.
Divide dough into 12 equal parts. Roll each part into a 1/4 inch thick circle. If dough is sticky, chill for about 15 minutes. Cut each circle into 6 wedges. Place wedges 1 inch apart on ungreased cookie sheet. Bake 8 - 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Meanwhile in a 1 qt saucepan or double boiler, heat unwrapped caramels over medium heat about 10 minutes, stirring frequently, until melted. In a small microwavable bowl, microwave chocolate chips and shortening uncovered on high 1 - 3 minutes, stirring halfway through heating time until melted and thin enough to drizzle.
Dip 2 straight edges of each cookies into melted caramel, then into ground pecans. If caramel thickens, add up to 1 teaspoon water and heat over low heat until caramel softens. Place on sheets of wax paper or plastic wrap.
Place a dot of melted chocolate on top of each cookie: place pecan half on chocolate, drizzle remaining chocolate over tops of cookies