Turtle Shortbread Cookies *

 1 1/2 cups butter, softened

1/2 cup sugar

1 tsp almond extract

4 cups all purpose flour

1/2 tsp salt

24 caramels

6 oz semisweet chocolate chips

2 tsp shortening

1 cup chopped pecans

6 dozen pecan halves

Heat oven to 350.  In large bowl, mix butter, sugar and almond extract.  Stir in flour and salt.  If dough is crumbly, mix in 1-2 Tablespoons additional softened butter.  Divide dough into 12 equal parts.  Roll each part into 1/4" thick circle.  If dough is sticky, chill about 15 minutes.  Cut each circle into 6 wedges.  Place wedges 1 inch apart on ungreased cookie sheet.  Bake 8-10 minutes or until set.  Immediately remove from cookie sheet to wire rack.  Cool completely, about 30 minutes.  Meanwhile in small saucepan, heat caramels over medium heat about 10 minutes.  Stir frequently, until melted.  If caramel is too thick, add1 Tbsp water at a time to slightly thin out.  Just be careful it doesn't get too watery.  In small microwaveable bowl, microwave chocolate chips and shortening uncovered for 1 minute at a time until completely melted.  Stirring after each minute.  Dip an edge of each cookie (it's ok to get half the cookie in there!) into melted caramel, then into chopped pecans.  Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate.  Drizzle any remaining chocolate on tops of cookies.  

Makes....A LOT