Day 6 of our 12 Days of Cookies is our recipe for Turtle Shortbread Cookies (sometimes called Turtle Bar Cookies or Turtle Cookies). I made these for one of my cookie exchanges over the years and they’ve become one of my all time favorites. Enjoy!
TURTLE SHORTBREAD COOKIES
(Turtle Bar Cookies, Turtle Cookies)
Preheat oven to 350^.
In a large bowl, mix butter, sugar and almond extract. Stir in flour and salt. (If dough is crumbly, mix in 1 to Tablespoons additional softened butter).
Divide dough into 12 equal parts. Roll each part into a 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 a wire rack and let cool completely, about 30 minutes.
Once cookies have cooled completely, heat caramels over medium-low heat about 10 minutes, stirring frequently, until melted.
In a small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 3 minutes, stirring halfway through heating, 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.