Short Bread Turtles

overview

OMG! Two of the yummiest things at Christmas in one delectable cookie. Short Bread and Turtles... No way say it isn't so?!?!! Oh and they are bite size, so no need to feel guilty about just having one. That is, if you can get one before hubby and the kids eat them all. :)

Prep Time: 20 minute
Total Time: 1 hours
Makes: 24 

ingredients

Cookie:

½ cup cornstarch

½ cup powdered sugar

1 cup flour

¾ cup softened butter

½ of a Vanilla bean

Toppings:

24 pecan halves

12 Kraft Caramels unwrapped

1 tbsp. Milk

½ cup Semi-Sweet Chocolate chopped (or good quality dark chocolate bar or chips)

1 tsp. vegetable shortening

directions

Sift together the cornstarch, icing (powdered) sugar and flour.

Blend in butter until a soft smooth dough forms.

Split vanilla bean with a sharp knife. Scrape the inside of bean, removing all the seed. Blend the scrapings into the dough.

Using a lightly floured parchment sheet and a floured rolling pin roll out dough. About ¼" thick.

Place dough flat in the fridge to chill 30 minutes.

Remove from fridge, using small round cookie cutter. Re-roll scrap dough (it should still be cool enough to hold a nice sharp edge when cut), cut out as many cookies as you can.

Carefully place 1 ½" apart on a cookie sheet, I use a pastry knife to lift the shaped dough.

Bake 300°F for 12-15 minutes. Watch that the cookies do not brown. Transfer to a rack and cool.

Set up 2 double boilers. (I use small pots and metal mixing bowls).

In one pot place caramel and milk. Melt caramel, stirring occasionally until the caramel is smooth and runs somewhat easily off the spoon. You may need to add more milk if the caramels were a bit hard to start.

Using a teaspoon, place a dollop of caramel on each cookie. Work quickly or the caramel will stiffen.

Place a pecan halve in the middle of caramel on each cookie.

In second double boiler place chocolate and shortening. Stir occasionally until melted and smooth.

Using a teaspoon place a dollop of chocolate on each cookie.

Allow chocolate to cool before storing. I find placing them in the fridge helps the chocolate set better. As with all short bread they taste better if you allow them to age at least 3 days (a week is best). Make em, bake em...hide em! Store in an air tight container in the fridge or freezer (if storing them in more than one layer place wax paper between each layer). Allow them to become room temperature before serving. These do freeze well, but with any chocolate it may become cloudy after freezing.

tips & tricks

make a double batch... these are magic and disappear.