Caramel Pecan Turtle Cookies
Calories
Ingredients
- 1 cup Crisco® Butter Flavor All-Vegetable Shortening or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 1 ½ cups granulated sugar
- ½ cup firmly packed light brown sugar
- 2 tablespoons milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 4 cups Pillsbury BEST® All Purpose Flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons cream of tartar
- 1 teaspoon salt
Topping:
- 56 caramels unwrapped
- 4 tablespoons milk
- 3 cups pecan halves
- 1 6 oz. package semi-sweet chocolate chips or a pkg of mini Hershey's Kisses
Instructions
- In large bowl, beat shortening, granulated sugar and brown sugar until light and fluffy. Add milk. Beat in eggs one at a time; add vanilla.
- Combine flour, baking soda, cream of tartar and salt in medium bowl. Mix into shortening mixture. Chill 1 hour.
- Heat oven to 350ºF.
- Roll out 1/3 of dough at a time to about 1/4-inch thickness on a floured surface.
- Cut with 2 1/4-inch cookie cutters. Place 2 inches apart on ungreased baking sheet. Bake for 5 to 6 minutes, or until edges are slightly golden. Remove immediately to cooling rack.
- TOPPING: Combine caramels and milk in microwave-safe bowl. Cover with waxed paper. Microwave on MEDIUM (50% power) for 1 minute. Repeat in 30 second intervals until smooth (or melt on rangetop in small saucepan on very low heat).
- Drop rounded teaspoonfuls of the caramel on top of each cookie. Place 3 pecan halves around edge of caramel followed by one mini kiss in the center if using the kisses.
- If using chocolate chips: Place chocolate chips in microwave-safe measuring cup. Microwave on MEDIUM (50% power) 1 minute; stir. Repeat until smooth (or melt on rangetop in small saucepan on very low heat).
- Pour melted chocolate into small food storage bag. Cut a small corner off the bag; drizzle a small amount of chocolate in the center of the cookie. Do not cover the pecans. Cool completely.