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Caramel Pecan Turtles Cookie Recipe

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This recipe for Caramel Pecan Turtles Cookie, by , is from Van O White Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Curry

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Crisco
1 1/2 cups sugar
1/2 cup brown sugar
2 Tablsp. milk
3 eggs
1 tsp. vanilla
4 to 5 cups flour
1 1/2 tsp. baking soda
1 1/2 tsp. cream of tartar

Caramel and Chocolate Topping
28 caramels
2 Tablsp. milk
3 cups pecan halves
1 (6 ounce) bag milk chocolate chips
I used the prepared caramel topping

Directions:
Directions:
Cream Crisco and sugars together. Add milk. Beat in eggs one at a time; add vanilla. Combine flour, baking soda, cream of tartar and salt. Mix into creamed mixture. Chill one hour. Heat oven to 350*. Roll out 1/3 of dough at a time/ to 1/4" thickness on a floured surface. Cut out with 2 1/4" cookie cutter. Place 2" apart on ungreased baking sheet. Bake 5-6 minutes, until edges are slightly golden. Remove to cooling rack.
For topping: Combine caramels and milk in microwave safe bowl. Cover with waxed paper. Microwave at 50% for 1 minute. Stir, repeat until smooth (or melt on range top in small saucepan on very low heat). Drop rounded teaspoonfuls on top of each cookie. Place 3 pecan halves around edge of caramel. Place chocolate chips in microwave safe cup. Microwave at 50% FOR 1 minute. Stir. Repeat until smooth (or melt on range top in small saucepan on very low heat). Spread rounded teaspoonfuls over top of caramel. Don't cover pecans. Cool completely.
I made a smaller version of this cookie and only used the one pecan half on each cookie. I put the chocolate in a ziplock baggie and drizzled the chocolate over the pecan and caramel.

Number Of Servings:
Number Of Servings:
5 dozen large cookies
Personal Notes:
Personal Notes:
Christmas exchange 2014

 

 

 

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