Browse by
Browse by
Browse by
Browse by
Turtle Shortbread Cookies
Member Submitted Recipe
Food Blogger Recipe
Turtle Shortbread Cookies
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

If you love turtle candies you’re going to love these Turtle Shortbread Cookies. These homemade shortbread cookies have a caramel sauce center, they’re drizzled with homemade chocolate sauce and topped with chopped pecans.

Prep time
Bake/Cook time
0:16 to 0:18
24 cookies
Sign in to post a comment
Turtle Shortbread Cookies
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
0:16 to 0:18
Yield :
24 cookies




  • 1/4 cup heavy cream
  • 3 oz chocolate chips
  • 1/2 cup caramel sauce
  • 1/2 cup chopped pecans

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. Using a box grater, move cold butter sticks back and forth over the small “eyes” of grater just as you would grate cheese.
  3. Combine grated butter, powdered sugar, salt, and flour in bowl of a stand mixer fitted with the paddle attachment.
  4. Mix on low speed until mixture resembles coarse meal.
  5. Add egg and vanilla extract and mix until just combined. Do not over mix.
  6. Place dough in refrigerator until firm enough to roll. About 30-40 minutes or overnight.
  7. Meanwhile on the work surface area where you will be rolling dough, place a cookie sheet filled with ice cubes to chill area.
  8. Roll dough to 1/4-inch thick and cut into circles. Place on a parchment lined cookie sheet. Place briefly in freezer to make the cookies very cold and firm. Continue with remaining dough.
  9. Bake until very light in color, about 16-18 minutes, depending on thickness. Let cookies cool completely.
  10. Prepare chocolate sauce: Heat heavy cream in a small saucepan until super hot. Pour chocolate chips into a small bowl. Pour hot heavy cream over chocolate chips. Let sit 2 minutes. Stir until chocolate melts and becomes smooth.
  11. Spoon about 1/2 teaspoon of caramel into the center of cookies. Drizzle with chocolate sauce. Sprinkle with chopped pecans.


Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.