(Turtle Bar Cookies, Turtle Cookies)
- 1 1/2 cups butter, softened
- 1/2 cup sugar
- 1 tsp. almond extract
- 4 cups all purpose flour
- 1/2 tsp. salt
Preheat oven to 350^.
In a large bowl, mix butter, sugar and almond extract. Stir in flour and salt. (If dough is crumbly, mix in 1 to Tablespoons additional softened butter).
Divide dough into 12 equal parts. Roll each part into a 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 a wire rack and let cool completely, about 30 minutes.
- 24 caramels
- 1 (6 oz) bag semisweet chocolate chips (1 cup)
- 2 tsp. shortening
- 1 cup chopped pecans
- 6 dozen pecan halves
Once cookies have cooled completely, heat caramels over medium-low heat about 10 minutes, stirring frequently, until melted.
In a small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 3 minutes, stirring halfway through heating, 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.