Bake up the sweetest, and easiest cookie-swap recipe ever!
Becky Olson with Shirley J shares instructions to make Ginger-Molasses Turtle Cookies from a mix.
Ginger-Molasses Turtle Cookies
Ingredients
1 pkg Shirley J Ginger-Molasses Cookie Mix (23 oz.)
1 c. shortening
¼ c. water
11 oz. bag caramels (approx 40 caramels)
4 TB heavy whipping cream (or milk)
1 pkg Shirley J Dipping Chocolate
¼- ½ c. pecans, chopped
Directions:
Make Shirley J Ginger-Molasses Cookie Mix according to package directions. Let cookies cool completely.
While cookies are cooling melt Shirley J Dipping Chocolate over a double broiler or in microwave. Stir until smooth. Be careful not to burn chocolate.
When cookies are at room temperature dip one half of the cookie in chocolate. Place on parchment paper and let cool until chocolate is hard.
While chocolate is setting, make caramel. In a large measuring cup place caramels and whipping cream together. Microwave on high for 1 ½ minutes. Stir, and if necessary microwave a bit more in 7 second intervals until all is melted. Mix to combine. Turn cookie 45 degrees so you dip half a cookie but leave ¼ of the cookie exposed. One-fourth of the cookie will also have the chocolate under the caramel. Sprinkle cookies with pecans. Serve when caramel is set.
For more information, visit www.shirleyj.com.
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