Saturday, December 4, 2010

Carmel-Fudge Turtle Cookies

Oh how I love baking during the holidays.  My kitchen is so warm and the aroma smells delightful, then there's the excitement of watching the snow falling outside the house.  LOVE IT!  Besides the gooey cake cookies we made for Thanksgiving following Paula Deen's recipe, these are our second cookies we've made so far for the Christmas season.

Here is the Betty Crocker recipe for Carmel-Fudge Turtle Cookies.  My daughter baked the cookies, I dipped them in the carmel and plopped the hot fudge on top while my son put the finishing touch of the pecan on their tops.  Mine didn't turn out as pretty as Betty's but plenty of TLC wrapped into each one.  :-)

Caramel-Fudge Turtle Cookies

pouch Betty Crocker® Sugar Cookie Mix
Butter and egg called for on cookie mix pouch
tablespoons Gold Medal® all-purpose flour
caramels, unwrapped
tablespoon milk
cup hot fudge topping
Pecan halves
1.  Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.
2.  Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat.
3.  Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.

First I started with just plain sugar cookies

Then I dipped them in the carmels

Then came the plop of hot fudge and pecans

Not too pretty but, not bad for our first time trying this recipe