Back to Search Results Print Recipe

Turtle Shortbread Cookies

Chocolate shortbread cookies dipped in warm caramel then rolled in chopped pecans.  Decadent!

Quick Facts

Prep Time: 20 minutes
Bake Time: 25 to 30 minutes
Yield: 3-1/2 dozen cookies

Ingredients

  • 1 cup butter, softened (no substitutions)
  • 1/2 cup brown sugar
  • 1 teaspoon pure vanilla extract
  • 3 squares (1 ounce each) semi-sweet chocolate, melted, cooled 5 minutes
  • 2 cups all purpose flour
  • 1/4 cup Argo® Corn Starch
  • 1 package (14 ounces) caramels
  • 2 tablespoons light cream
  • 6 ounces (1-1/2 cups) pecans, chopped

Directions

  1. Preheat oven to 300°F. Mix butter, brown sugar and vanilla thoroughly using an electric mixer. Beat in melted chocolate. Gradually blend in flour and corn starch.
  2. Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking).
  3. Bake at 300ºF for 25 to 30 minutes, or until bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely. Melt caramels and cream in a small saucepan over low heat, stirring constantly.
  4. Dip cookies in caramel sauce; roll dipped portion in chopped pecans. Place cookies on wax paper to cool before serving.