-
1
Cream Butter Flavor CRISCO and sugars together.
-
2
Add milk.
-
3
Beat in eggs one at a time; add vanilla.
-
4
Combine flour, baking soda, cream of tartar and salt.
-
5
Mix into creamed mixture.
-
6
Chill for one hour.
-
7
Heat oven to 350 degrees F.
-
8
Roll out 1/3 of the dough at a time, to about 1/4-inch thickness on a floured surface.
-
9
Cut out with 2 1/4-inch cookie cutters.
-
10
Place 2 inches apart on un-greased baking sheet.
-
11
Bake for 5-6 minutes, or until edges are slightly golden.
-
12
Remove immediately to cooling rack.
-
13
Caramel and Chocolate Topping.
-
14
Combine caramels and milk in microwave-safe bowl.
-
15
Cover with waxed paper.
-
16
Microwave at 50%(MEDIUM).
-
17
Stir after 1 minute.
-
18
Repeat until smooth (or melt on rangetop in small saucepan on very low heat).
-
19
Drop rounded teaspoonfuls on top of each cookie.
-
20
Place 3 pecan halves around edge of caramel to resemble turtles.
-
21
Place chocolate chips in microwave-safe cup.
-
22
Microwave at 50% (MEDIUM)for 1 minute.
-
23
Stir after 1 minute.
-
24
Repeat until smooth (or melt on rangetop in small saucepan on very low heat).
-
25
Place melted chocolate in a small plastic baggie.
-
26
Cut the corner off the bag and drizzle a small amount of chocolate in the center of the cookie.
-
27
Do not cover the pecans.
-
28
Cool completely.
