CARAMEL PECAN TURTLES (2004)

CARAMEL PECAN TURTLES (2004) image

Yield 60 cookies

Number Of Ingredients 15

1 cup crisco
1 1/2 cups sugar
1/2 cup brown sugar
2 Tbsp. milk
3 eggs
1 tsp. vanilla
4 to 5 cups flour
1 1/2 Tbsp. baking soda
1 1/2 tsp. cream of tartar
1 tsp. salt
CARAMEL AND CHOCOLATE TOPPING
28 caramels
2 Tbsp. milk
3 cups pecan halves
6 oz. semi-sweet chocolate chips

Steps:

Cream crisco and sugars. 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 one hour. Heat oven to 350F. Roll out 1/3 of dough at a time, to 1/4" thickness on a floured surface. Cut out with 2 1/4" cookie cutters. Place 2" apart on ungreased baking sheet. Bake 5-6 minutes, until edges are slightly golden. Remove to cooling rack. For topping, combine caramels and milk in small saucepan and melt over very low heat. Stir frequently until smooth. Drop rounded teaspoonfuls on top of each cookie. Place 3 pecan halves around edge of caramel. Melt chocolate on range top in small saucepan on very low heat. Spread rounded teaspoonfuls over top of caramel. Don't cover pecans. Cool completely.