Chocolate, caramel and nuts create the classic turtle flavors that are anything but slow in leaving a serving tray.
Makes 6 dozen cookies
1 1/2 cups butter or stick margarine, softened
1/2 cup sugar
1 teaspoon almond extract
4 cups Gold Medal all-purpose flour
1/2 teaspoon salt
1 (6-ounce) bag semisweet chocolate chips (1 cup)
2 teaspoons shortening
1 cup chopped pecans
6 dozen pecan halves
Heat oven to 350ºF.
In large bowl, mix butter, sugar and almond extract.
Stir in flour and salt.
(If dough is crumbly, mix in 1 to 2 Tablespoons additional softened butter or stick margarine.)
Divide dough into 12 equal parts.
Roll each part into 1/4-inch thick circle.
(If dough is sticky, chill about 15 minutes.)
Cut each circle into 6 wedges.
Place wedges 1-inch apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set.
Immediately remove from cookie sheet to wire rack.
Cool completely, about 30 minutes.
Meanwhile, in 1-quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently, until melted.
In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle.
Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans.
(If caramel thickens, add up to 1 teaspoon water and heat over low heat, stirring constantly, until caramel softens.)
Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate.
Drizzle remaining chocolate on tops of cookies.
High Altitude (3500-6500 ft) No change.