Caramel Pecan Turtles

1 Cup Crisco or 1 Crisco stick (0 grams tans fat, butter or regular)
1 ½ Cups Sugar
½ Cup brown sugar 2 Tbsp milk
3 Eggs
1 Tsp Vanilla
4 to 5 Cups Flour
1 ½ Tsp Baking Soda
1 ½ Tsp Cram of tartar
1Tsp Salt

Caramel and Chocolate Topping
28 Caramels
2Tbsp Milk
3 Cups Pecan Halves
1 6 oz bag Semi-sweet chocolate chips

Cram Crisco shortening & sugars together. Ad milk. Beat in eggs one at a time; add vanilla. Combine flour, baking soda, cream of tartar &salt. Mix into creamed mixture. Chill one hour. Heat over to 350º. Roll out 1/3 of dough at a time, to ¼” thickness on a floured surface. Cut out with 2 ¼” cookie cutters. Place 2” apart on ungreased baking sheet. Bake 5-6 minutes, until edges are slightly golden. Remove to cooling rack. For topping, combine caramels& milk in microwave-safe bowl. Cover with waxed paper. Microwave at 50% for 1 minute. Stir; repeat until smooth (or melt on range top in small saucepan on very low heat). Drop rounded teaspoons full onto each cookie. Place 3 pecan halves around edge of caramel. Place chocolate chops in microwave safe cup. Microwave at 50% for 1 minute. Stir. Repeat until smooth (or melt on range top in a small saucepan on very low heat). Spread rounded teaspoonfuls over top of caramel. Don’t cover pecans. Cool completely.