Turtle Back Pecan Sandies

Living in Demopolis now for about 9 years, I have found one of the most famous treats was the Trager’s Turtle Back Cookie. I never had the pleasure of one so I don’t really know what it taste like other than the versions of others. So many people have told me that is was a spicy kind of pecan cookie with  caramel icing and a pecan half  on top. I mention this only so you don’t confuse this cookie with my attempt to make one.

The name of my cookie actually comes from the little chocolate caramel candies called, turtles! I thought it would be great to take a pecan sandie cookie and top it with well, a turtle! They are just as delicious as they are pretty. I have even added a quicker recipe at the bottom for the days you need the same taste with less time. Those are not as pretty but they are just as yummy!

Turtle Back Pecan Sandies

1 cup butter, softened

1/2 cup sugar

2 tsp best quality vanilla extract

2 cups cake flour

1 cup finely chopped pecans

For topping:

1 Tbs. salted butter, melted

2 cups caramel candies

pecan halves for decorating

1 1/2 cups milk chocolate chips, melted

Cookie Instructions: In a bowl, cream butter and sugar; stir in vanilla. Add flour; mix with a hand mixer on low until well blended. Stir in pecans ans mix well. Chill for 30 minutes. Drink a cup of coffee and relax! Preheat oven to 350 degrees. Line one or two cookie sheets with parchment paper. Roll into inch balls and place on lined cookie sheet. With your thumb, press a well into each cookie. This is for the topping! Bake for 15 to 18 minutes or until bottom edges are golden. Cool on a wire rack for about 30 minutes. Place cookies on parchment or wax paper before preparing the topping.

Topping Instructions:  In a pot, melt 1 tablespoon of salted butter. Add the half the caramels and melt on medium low, being careful not to scorch the caramels. Slowly add the rest until all the caramel is melted. Remove from heat and work fast. With a spoon fill each little well of the cookies with caramel. Place a pecan half in the center of each caramel filled well. Using the instructions on the bag of chips, melt your milk chocolate. With a fork drizzle the chocolate on all the cookies and let cool. Now enjoy! This recipe yields around 3 dozen cookies.

In a hurry? Follow the same cookie recipe but add a rolo candy in the well while hot and press a pecan half on top!! Just as good!