Turtle Shortbread Cookies

• 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 (6 ounces) semisweet chocolate chips
• 2 teaspoons shortening
• 72 pecan halves (about 2 cups)

1. 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.
2. 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
3. . Bake at 350u0b0 for 7-9 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely.
4. 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.
5. 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.

butter, sugar, almond, allpurpose, salt, caramels, milk, pecans, chocolate chips, shortening, pecan

Taken from www.tasteofhome.com/recipes/turtle-shortbread-cookies/ (may not work)