Caramel Pecan Turtle Cookies

Prep Time: 20 minutes
Bake Time: 6 minutes
Yield: Makes 5 dozen cookies

Ingredients:

COOKIE
1 cup Crisco® Butter Shortening
or 1 stick Crisco® Butter Shortening Sticks
1 1/2 cups sugar
1/2 cup firmly packed light brown sugar
2 tbsps. milk
3 large eggs, lightly beaten
1 tsp. vanilla extract
4 cups Pillsbury BEST® All Purpose Flour
1 1/2 tsps. baking soda
1 1/2 tsps. cream of tartar
1 tsp. salt

Caramel and Chocolate Topping
28 caramels
2 tbsps. milk
3 cups pecan halves
1 pkg. (6 ounces) semi-sweet chocolate chips

Preparation Directions:

1. Beat butter flavor shortening and sugars until light. Add milk. Beat in eggs one at a time; add vanilla.

2. Combine flour, baking soda, cream of tartar and salt. Mix into butter flavor shortening mixture.

3. Chill for one hour.

4. Heat oven to 350°F.

5. Roll out 1/3 of the dough at a time, to about 1/4-inch thickness on a floured surface.

6. Cut out with 2 1/4-inch cookie cutters. Place 2 inches apart on un-greased baking sheet. Bake for 5 to 6 minutes, or until edges are slightly golden. Remove immediately to cooling rack.

CARAMEL AND CHOCOLATE TOPPING
1. Combine caramels and milk in microwave-safe bowl. Cover with waxed paper.

2. Drop rounded teaspoonfuls on top of each cookie. Place 3 pecan halves around edge of caramel to resemble turtles.

3. 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).

4. 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.