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Name: Tortoises
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 30
Cuisine: American
Ingredients: 1/2 c Brown sugar;packed; 2 tb Water; 1/2 c Margarine; or butter/soft; 1 1/2 c Flour; 90 Pecan halves; 8 Caramels; cut in 4ths; 1 ts Vanilla; 1/8 ts Salt

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INGREDIENTS

1/2 c Brown sugar;packed
2 tb Water
1/2 c Margarine; or butter/soft
1 1/2 c Flour
90 Pecan halves
8 Caramels; cut in 4ths
CHOCOLATE GLAZE
FOLLOWS
1 ts Vanilla
1/8 ts Salt

Servings

INSTRUCTIONS

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.

NOTES

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Tortoises

1/2 c Brown sugar;packed
2 tb Water
1/2 c Margarine; or butter/soft
1 1/2 c Flour
90 Pecan halves
8 Caramels; cut in 4ths
 CHOCOLATE GLAZE
 FOLLOWS
1 ts Vanilla
1/8 ts Salt

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.

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Nutrition

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Serving Size: 1 Serving (14g)
Recipe Makes: 30 Servings

Calories: 66
Calories from Fat: 36 (55%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 31.2mg		1 %
Total Carbohydrate 6.5g		2 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 5.8g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 66

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