Prep Time: 1 hr 20 min     Total Time: 1 hr 50 min

Makes 6 dozen

Ingredients

• 1 ½ cups butter or stick margarine, softened
• ½ cup sugar
• 1 teaspoon almond extract
• 4 cups Gold Medal™ all-purpose flour
• ½ teaspoon salt
• 24 caramels
• 1 bag (6 oz) semisweet chocolate chips (1 cup)
• 2 teaspoons shortening
• 1 cup chopped pecans
• 6 dozen pecan halves

Directions

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 stick margarine.)
2. Divide dough into 12 equal parts. Roll each part into 1/4-inch thick circle. (If dough is sticky, chill about 15 minutes.) Cut each circle into 6 wedges. Place wedges 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
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 a dot of melted chocolate on top of each cookie; place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies.

Recipe can be found at:

http://www.bettycrocker.com/recipes/turtle-shortbread-cookies-cookie-exchange-quantity/1a4ab719-0c79-4e65-bf44-fd0f693554c2