The turtle shortbread cookie recipe a is kicked-up version of an old holiday favorite! Throw in little chocolate, caramel and pecans, and some of you have a cookie that tastes so good as it looks!
Ingredients
3-sticks (1 1 / 2 cups) salted butter, soft
1 / 2 cup granulated sugar
1 teaspoon almond extract
4 cups all-purpose flour
1 / 2 teaspoon salt
Topping:
24 caramels, unwrapped
1 cup (6Ounces) semisweet chocolate chips
2 teaspoons shortening
1 cup chopped pecans
72 pecan halves
Hardware
Large bowl
Small microwave safe bowl
1-liter pot
Baking trays
Waxed paper
Mixers
Step 1: Preheat the oven to 350 degrees F.
Step 2: In a large bowl with an electric mixer on medium speed cream together the butter and almonds, set to extract.
Step 3:Flour and salt. If dough is crumbly, mix in an additional 1-2 tablespoons soft butter.
Step 4: Place the dough in the refrigerator for 15 minutes.
Step 5: Divide dough into 12 equal parts. Roll each part into a 1/4-inch-thick circle. Cut each circle into 6 parts. Place wedges 1 inch apart and share ungreased baking sheet.
Step 6: Bake for 8-10 minutes or until set. Sofortüberweisung cookies to a cooling surface for 30Minutes.
Topping:
Step 1: In a 1-liter pot, heat caramels over medium heat for about 10 minutes, stirring frequently, until melted. Caramels Keep warm on low heat.
Step 2: In a small microwave safe bowl uncovered, microwave chocolate chips and shortening on high 1-3 minutes, stirring constantly, until melted and thin enough to rain.
Step 3: Dip 2 straight edges of each cookie into melted caramel, then into choppedPecans. Cookies on wax paper.
Step 4: Place on top of each cookie a dot of chocolate in the middle of a pecan half in chocolate. With the tines of a fork, drizzle the remaining chocolate on the top of each cookie.
The turtle shortbread cookie recipe makes 72 wedges.
For more information on used hard-and-back process in this recipe see our Baking Tips section.
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