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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
- 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.
- 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).
- 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.
- Dip cookies in caramel sauce; roll dipped portion in chopped pecans. Place cookies on wax paper to cool before serving.
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