Turtle Shortbread Cookies (Cookie Exchange Quantity)

Ingredients

• 1.5 cups stick margarine softened
• 0.5 cup sugar 
• 1 teaspoon almond extract 
• 4 cups flour all-purpose
• 0.5 teaspoon salt 
• 24  individually wrapped caramels 
• 6 oz semi chocolate chips (1 cup)
• 2 teaspoons shortening 
• 1 cup pecans chopped
• 72  cashew pieces 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• wire rack
• microwave

Directions

1. Heat oven to 350°F. In large bowl, mix butter, sugar and almond extract. Stir in flour and salt. (If dough is crumbly, mix in 1 to 2 tablespoons additional softened butter or stick margarine.)
2. Divide dough into 12 equal parts.
3. Roll each part into 1/4-inch thick circle. (If dough is sticky, chill about 15 minutes.)
4. Cut each circle into 6 wedges.
5. Place wedges 1 inch apart on ungreased cookie sheet.
6. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
7. Meanwhile, in 1-quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently, until melted. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle.
8. Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans. (If caramel thickens, add up to 1 teaspoon water and heat over low heat, stirring constantly, until caramel softens.)
9. Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate.
10. Drizzle remaining chocolate on tops of cookies.