Betty Crocker Holiday Cookies 2007 - (Page 69) great for gift giving Turtle Shortbread Cookies Prep Time: 1 Hour 10 Minutes Start to Finish: 1 Hour 25 Minutes Servings: 6 dozen cookies 1½ ½ 1 4 ½ 24 1 2 1 72 cups butter or margarine, softened cup sugar teaspoon almond extract cups Gold Medal® all-purpose flour teaspoon salt caramels, unwrapped cup semisweet chocolate chips (6 oz) teaspoons shortening cup chopped pecans pecan halves 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 dot of melted chocolate on top of each cookie; place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies. High Altitude (3500-6500 ft): No change. Nutrition Information Per Serving: 1 CookIe: Calories 110 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3g); Cholesterol 10mg; Sodium 50mg; Total Carbohydrate 11g (Dietary Fiber 0g); Protein 1g 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 margarine.) 2. Divide dough into 12 equal parts. Roll each part into ¼-inch-thick round. (If dough is sticky, refrigerate about 15 minutes.) Cut each round into 6 wedges. On ungreased cookie sheets, place wedges 1 inch apart. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Tip » VarIatIoN Use vanilla for the almond extract for a slightly different flavor. Betty Crocker Most Requested RecipesTM 69
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