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Turtle Shortbread Cookies

Eyes light up every time I serve these ooey-gooey wedges. With caramel, chocolate and pecans, they remind guests of turtle candies. —Patricia Schlink, Washington, Illinois
  • Total Time
    Prep: 1 hour Bake: 10 min./batch
  • Makes
    6 dozen


  • 1-1/2 cups butter, softened
  • 1/2 cup sugar
  • 1 teaspoon almond extract
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 36 caramels
  • 3 tablespoons 2% milk
  • 1-1/2 cups chopped pecans
  • 1 cup semisweet chocolate chips
  • 2 teaspoons shortening
  • 72 pecan halves (about 2 cups)


  • 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.
Nutrition Facts
1 each: 123 calories, 8g fat (3g saturated fat), 10mg cholesterol, 56mg sodium, 13g carbohydrate (6g sugars, 1g fiber), 1g protein.
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