| CARAMEL PECAN TURTLES |
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Makes 5 Dozen CookiesCookie 1 cup Butter Flavor CRISCO Shortening or 1 Butter Flavor Crisco Stick 1 -1/2 cups sugar 1/2 cup brown sugar 2 tablespoons milk 3 eggs 1 teaspoon vanilla 4 cups flour 1 -1/2 teaspoons baking soda 1 -1/2 teaspoons cream of tartar 1 teaspoon salt Caramel and Chocolate Topping 28 caramels 2 tablespoons milk About 3 cups pecan halves 1 package (6 ounces) semi-sweet chocolate chips Cream Butter Flavor CRISCO and sugars together. Add milk. Beat in eggs one at a time; add vanilla. Combine flour, baking soda, cream of tartar and salt. Mix into creamed mixture. Chill for one hour. Heat oven to 350ºF. Roll out 1/3 of the dough at a time, to about 1/4-inch thickness on a floured surface. Cut out with 2 1/4-inch cookie cutters. Place 2 inches apart on un-greased baking sheet. Bake for 5-6 minutes, or until edges are slightly golden. Remove immediately to cooling rack. Caramel and Chocolate Topping Combine caramels and milk in microwave-safe bowl. Cover with waxed paper. Microwave at 50%(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 chocolate chips in microwave-safe cup. Microwave at 50% (MEDIUM)for 1 minute. Stir after 1 minute. Repeat until smooth (or melt on rangetop in small saucepan on very low heat). Place melted chocolate in a small plastic baggie. Cut the corner off the bag and drizzle a small amount of chocolate in the center of the cookie. Do not cover the pecans. Cool completely. |
