6 ounces semisweet chocolate
1 teaspoon butter-flavored shortening (to prevent chocolate from seizing)
38 caramels, unwrapped
1 tablespoon heavy cream
25 vanilla wafers
125 pecan halves (about 1 pound), toasted

This turtle-shaped cookie has a vanilla wafer "shell":Grease a foil-lined cookie sheet. Arrange five pecan halves for each turtle, placing one pecan for the head and four others for legs.

Melt caramels with cream in double boiler, or melt in microwave-safe bowl on high power for 20 seconds. Remove and stir, then microwave again on high for 15 seconds, repeating as needed to completely melt candies.

Drizzle enough caramel to hold pecans together - about 1/2 teaspoon. Add a vanilla wafer to the top of each set of pecans, press to adhere.

Dollop about a teaspoon of caramel on top of the vanilla wafers. Swirl the caramel, but try not to let it drop onto foil. Rinse spoons in hot water as needed. Re-melt the caramel in microwave in 15-minute increments as needed to keep it workable.

Place chocolate in zip-top plastic bag. Place bag in bowl of hot water; allow to melt. Knead bag with fingers to make sure all pieces are melted. Keep chocolate warm until needed.

Snip corner of bag containing chocolate and gently squeeze out dots or circle of chocolate on top of each turtle. Spread with fork tines to create turtle-shell design.

Chill to set.

Makes about 25 turtles.

- From Rose's Christmas Cookies, Morrow, 1990