CARAMEL PECAN TURTLES

1 cup Crisco or 1 Crisco stick (0 trans fat, butter flavored, or regular)
1/2 cup brown sugar
2 tbsp milk
3 eggs
1 tsp vanilla
4 to 5 cups flour
1 1/2 tsp baking soda
1 1/2 tsp cream of tartar
1 tsp salt
FOR THE CARAMEL AND CHOCOLATE TOPPING:
28 caramels
2 tbsp milk
3 cups pecan halves
1 (6 oz) bag semi-sweet chocolate chips

Cream Crisco shortening and sugars together. Add milk. Beat in eggs one at a time; add vanilla.

Combine flour, baking soda, cream of tartar and salt. Mix into creamed mixture. Chill one hour.

TO BAKE:
Heat oven to 350 degrees F.

Roll out 1/3 of dough at a time, to 1/4-inch thickness on a floured surface. Cut out with 2 1/4-inch round cookie cutters. Place 2-inches apart on ungreased baking sheet.

Bake 5-6 minutes, until edges are slightly golden. Remove to cooling rack.

TO MAKE THE TOPPING:
Combine caramels and milk in microwave-safe bowl. Cover with waxed paper. Microwave at 50% for 1 minute. Stir, repeat until smooth (or melt on range top in small saucepan on very low heat).

Drop rounded teaspoonfuls on top of each cookie. Place 3 pecan halves around edge of caramel. Place chocolate chips in microwave-safe cup. Microwave at 50% for 1 minute. Stir. Repeat until smooth (or melt on range top in small saucepan on Very low heat).

Spread rounded teaspoonfuls over top of caramel. Don’t cover pecans. Cool completely.

Makes 5 dozen
Source: Crisco