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Turtle Shortbread Cookies (Cookie Exchange Quantity)

Chocolate, caramel and nuts create the classic turtle flavors that are anything but slow in leaving a serving tray.

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( 126 Ratings)

126 Ratings

5 Stars 39%

4 Stars 21%

3 Stars 10%

2 Stars

1 Stars 27%

Member Reviews ( 17 )

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Prep Time 1 hr 20 min
Total Time 1 hr 50 min
Servings 72

Ingredients

1 1/2: cups butter or stick margarine, softened

1/2: cup sugar

1: teaspoon almond extract

4: cups Gold Medal® all-purpose flour

1/2: teaspoon salt

24: caramels

1: bag (6 oz) semisweet chocolate chips (1 cup)

2: teaspoons shortening

1: cup chopped pecans

6: dozen pecan halves

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Directions

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.

EXPERT TIPS

Expert Tips

Shortbread comes from Scotland and was originally made as a large round cake with notched “spokes” radiating from the center to symbolize the rays of the sun.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.”

Milk chocolate chips can be used for the semisweet chocolate chips.

Use vanilla for the almond extract for a slightly different flavor.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 110
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 50mg; 50%;
Total Carbohydrate: 11g; 11%
(Dietary Fiber 0g 0% Sugars 4g 4% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 17 Reviews View All

Posted 2/26/2013 1:28:20 PM REPORT ABUSE Busybee04 said:

Rating:

I made these cookies last night to take to a special event; they are very attractive cookies and I know they will stand out among the others on the cookie platter. The dough looked like it was going to be crumbly but I continued to mix it in my stand mixer and eventually the dough came together very nicely. I was working with very soft butter which might have helped with the dough not being crumbly. Getting the caramel onto the cookie edges was somewhat difficult. Dipping didn't work at all so I used an offset spatula to trowel it on. As the caramel cooled it wouldn't stick to the cookies, so I ended up reheating it several times which was time consuming. Next time I think I will dip the sides in chocolate, and drizzle with the caramel as I think the chocolate would be easier to work with. I like the idea of using caramel dip, but I worry it wouldn't harden enough to be able to transport the cookies without ruining the look of the pecans on the edges. The cookies as a whole are tasty, with the flavors of chocolate, pecans, and caramel blending nicely. Unfortunately, the shortbread itself is bland. Using a better shortbread will take these cookies up a notch into the "exceptional" range.

This reply was: Helpful Inspiring

Posted 12/23/2012 11:12:07 AM REPORT ABUSE thejinx said:

Rating:

I had alot of problems with the dough. It was so crumbly even adding the extra butter. They fell apart very easily while dipping in caramel. I ended up with broken cookies. Could not serve these to friends. Next time I will use my grandmothers recipe for the shortbread.

This reply was: Helpful Inspiring

Posted 12/18/2010 10:28:58 PM REPORT ABUSE Neababe said:

Rating:

For some reason, I had a difficult time with the shortbread cookies.....not sure why they wouldn't stay together, I added the additional 2 TBSP of softened butter as the recipe stated if the mix was 'crumbly', but to no avail. My cookies were falling apart - and were very fragile while going through the carmel/nut dipping process. They did taste great though. Another reviewer said she used a different shortbread recipe.....I may do that next time.

This reply was: Helpful Inspiring