Turtle Shortbread Cookies Recipes

TURTLE SHORTBREAD COOKIES

Steps:

• In a large bowl, cream the butter, sugar and extract until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well., Divide dough into 12 pieces. On a lightly floured surface, roll each portion into a 5-in. circle; cut into six wedges. Place 2 in. apart on greased baking sheets. Bake at 350° for 7-9 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely., In a microwave, melt caramels with milk; stir until smooth. Dip two edges of each cookie into caramel; allow excess to drip off. Dip edges in chopped pecans. Place on waxed paper., Melt chocolate chips and shortening; stir until smooth. Spoon about 1/2 teaspoon onto each cookie; immediately top with a pecan half. Let stand until set. Store in an airtight container.

TURTLE-SHAPED COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, vanilla and maple flavoring. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Refrigerate for 2-3 hours or until firm. , Shape dough into 1-in. balls. Place on lightly greased baking sheets. Push four pecan pieces into each ball for legs; add two small pecan pieces to each for head and tail. , Bake at 350° for 10-12 minutes or until edges are set. Carefully remove to wire racks to cool completely. , In a small saucepan, melt chocolate and butter with milk. Remove from the heat; stir in confectioners' sugar. Dip top of each cookie into glaze. Sprinkle with chopped pecans.

TURTLE SHORTBREAD COOKIES (COOKIE EXCHANGE QUANTITY)

Steps:

• 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.)
• 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.
• 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.
• 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.)
• Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies.

TURTLE SHORTBREAD COOKIES

Steps:

• Heat oven to 350. In large bowl, mix butter, sugar and almond extract. Stir in flour and salt. (If dough is crumbly, mix in 1 to 2 T. additional softened butter.).
• 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 8-10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• 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.
• Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans.

TURTLE SHORTBREAD BARS

Steps:

• Preheat oven to 350*F Blend together flour, 1 cup brown sugar and 1/2 cup butter until fine crumbs. Press mixture into the bottom of an ungreased 9x13 pan. Sprinkle pecans on top of unbaked crust. In a saucepan combine 1/2 cup brown sugar and 2/3 cup butter. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil for 1 minute stirring constantly. Pour mixture on top of pecans. Bake in oven for 18 - 22 minutes, until caramel layer is bubbly. Sprinkle chocolate chips over caramel layer and let sit for 5 minutes. with a knife, gently swirl chocolate (do not spread) to create a marbled effect. Cool completely and cut into bars.