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Turtle Shortbread Cookies (Cookie Exchange Quantity)

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Turtle Shortbread Cookies (Cookie Exchange Quantity)
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Chocolate, caramel and nuts create the classic turtle flavors that are anything but slow in leaving a serving tray.
By Betty Crocker Kitchens
Updated May 11, 2005

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Shortbread comes from Scotland and was originally made as a large round cake with notched “spokes” radiating from the center to symbolize the rays of the sun.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.”
  • tip 2
    Milk chocolate chips can be used for the semisweet chocolate chips.
  • tip 3
    Use vanilla for the almond extract for a slightly different flavor.

Nutrition

110 Calories, 7g Total Fat, 1g Protein, 11g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
110
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
50mg
2%
Potassium
35mg
1%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
4g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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