Turtle Cookies

Ingredients

1 cup Roberts Margarine
1 cup granulated sugar
1 cup brown sugar
2 Roberts Eggs
1 teaspoon vanilla extract
3 1/2 cups flour, sifted
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup hot water

Caramel Topping
28 vanilla caramels
1/4 cup Roberts Half and Half
1/4 cup Roberts Margarine, softened
1 cup powdered sugar, sifted
1 cup chopped pecans, optional

Chocolate Topping
2 tablespoons Roberts Margarine
1 cup chocolate chips
1/3 cup Roberts Half and Half
1 cup powdered sugar, sifted
1 teaspoon vanilla extract

Preparation

Cream margarine well; gradually add sugars. Blend in eggs and vanilla extract. Gradually add dry ingredients alternately with hot water, mixing well after each addition. Form rounded teaspoonfuls of dough into balls and place on lightly buttered baking sheets. Bake at 375° for 8 to 10 minutes. Cool; top with Caramel Topping and Chocolate Topping.

Caramel Topping
Place caramels and half and half in the top of a double boiler; cook over simmering water, stirring often until caramels melt. Combine margarine and powdered sugar until well-blended; add to caramel mixture, mixing well. Spread on cooled cookies; if desired, sprinkle with chopped pecans.

Chocolate Topping
In a saucepan, combine margarine, chocolate chips and half and half; cook over low heat, stirring constantly, until mixture boils. Gradually add powdered sugar, stirring until well-blended. Stir in vanilla extract. Spread atop Caramel Topping.

Recipe Contributed By: Mrs. Kenneth Heesch Omaha, Nebraska

Yield: 8 dozen

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.