1. Heat oven to 350°F. 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.)
2. 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.
3. 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.
4. 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.)
5. Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies.
Did You Know
Shortbread comes from Scotland and was originally made as a large round cake with notched “spokes” radiating from the center to symbolize the rays of the sun. In the eighteenth century, the triangular wedges were called “petticoat tails.”
Substitution
Milk chocolate chips can be used for the semisweet chocolate chips.
Substitution
Use vanilla for the almond extract for a slightly different flavor.
Nutrition Information-
1 Cookie- Calories 110 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 10mg; Sodium 50mg; Total Carbohydrate 11g (Dietary Fiber 0g, Sugars 4g); Protein 1g Percent Daily Value- Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 2%
Originally Submitted
12/4/2009
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