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“Joy can be shared in small sweet ways.”
READY IN:
30mins
YIELD:
5 doz cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream Butter Flavor CRISCO and sugars together. Add milk. Beat in eggs one at a time; add vanilla.
  2. Combine flour, baking soda, cream of tartar and salt. Mix into creamed mixture.
  3. Chill for one hour.
  4. Heat oven to 350ºF.
  5. Roll out 1/3 of the dough at a time, to about 1/4-inch thickness on a floured surface.
  6. Cut out with 2 1/4-inch cookie cutters. Place 2 inches apart on un-greased baking sheet. Bake for 5-6 minutes, or until edges are slightly golden. Remove immediately to cooling rack.
  7. Caramel and Chocolate Topping.
  8. Combine caramels and milk in microwave-safe bowl. Cover with waxed paper. Microwave at 50%(MEDIUM). Stir after 1 minute. Repeat until smooth (or melt on rangetop in small saucepan on very low heat).
  9. Drop rounded teaspoonfuls on top of each cookie. Place 3 pecan halves around edge of caramel to resemble turtles.
  10. Place chocolate chips in microwave-safe cup. Microwave at 50% (MEDIUM)for 1 minute. Stir after 1 minute. Repeat until smooth (or melt on rangetop in small saucepan on very low heat).
  11. Place melted chocolate in a small plastic baggie. Cut the corner off the bag and drizzle a small amount of chocolate in the center of the cookie. Do not cover the pecans. Cool completely.

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