The Turtle-stuffed shortbread cookies are like having 2 cookies and a chocolate treat; they are the ultimate in shortbread, chocoloate, peacan and caramel. You can substitute the Turtle for a chocolate caramel candy too… the secret is to make sure the shortbread dough completely encases the chocolate- this will ensure non of it melts out of the cookie when baking.
1 pound salted butter, 1.5 cups icing sugar, 2 tablespoons vanilla extract, 4 cups flour.
Mix butter, icing sugar and vanilla until light and creamy. Add flour and mix until just incorporated (do not overmix).
Fill a small ice cream scoop with batter. Press 1 Turtle into the batter. Make sure to encase the Turlte with the overflow dough.
Scoop out the dough/Turtle onto a parchement lined baking sheet. Chill for just 5 minutes in cool place then bake for 25 minutes in middle of 300f oven (edges should be slightly dark).
Let cookies rest for 10 minutes on baking tray then carefully transfer to a cooling rack. Enjoy!
Happy Christmas! KL