Tortoises :::gwhp32a
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Brown sugar;packed |
| ½ | cup | Margarine; or butter/soft |
| 2 | tablespoons | Water |
| 1 | teaspoon | Vanilla |
| 1½ | cup | Flour |
| ⅛ | teaspoon | Salt |
| 90 | eaches | Pecan halves |
| 8 | eaches | Caramels; cut in 4ths |
Directions
CHOCOLATE GLAZE
FOLLOWS
Preheat oven to 350 degrees. Mix sugar, margarine, and vanilla. stir in flour and salt until dough just holds together. If dough is too dry, stir in 1 to 2 tablespoons water. For each cookie, group 3 pecan halves on an ungreased cookie sheet, laying them at angles to each other. Take dough by teaspoonsful and shape around caramel piece; press firmly onto the center oeach group of nuts. Bake until set but not brown, 12 to 15 minutes. Cool.Dip tops of cookies into Chocolate Glaze. Yields about 30 cookies. Chocolate Glaze: Beat 1 cup powdered sugar, 1 teaspoon water, 1 ounce (1 square) unsweetened chocolate, melted, and 1 teaspoon vanilla until smooth.If necessary, stir in water, 1 teaspoon at a time until glaze is of dipping consistency.
Thesecookies should be made at least 2 weeks before being eaten; they will keep 4 to 6 weeks after that.