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.