Rolo Turtle Shortbread Cookies
These Rolo Turtle Shortbread cookies feature a crispy, buttery shortbread base with a gooey Rolo caramel center and a toasted pecan topping, perfect for cookie exchanges and holiday platters.
Ingredients
For the Shortbread Base
- 2 cups all-purpose flour
- 1/8 teaspoon salt Use unsalted butter to control seasoning.
- 1/3 cup powdered (confectioners’) sugar Key for melt-in-your-mouth texture.
- 1 cup unsalted butter, softened (not melted) Room temperature for best mixing results.
- 2 teaspoons vanilla extract
For Topping
- 30 pieces Rolo candies, unwrapped
- 30 pieces pecan halves Or substitute with toasted walnuts or almonds.
- to taste Sea salt, for sprinkling (optional) Enhances sweet and salty contrast.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- In a large bowl, place the flour, salt, softened butter, powdered sugar, and vanilla. Beat with a hand mixer (or stand mixer) until crumbly, then continue until it forms a thick, cohesive dough.
- Scoop tablespoon-sized portions and roll into balls. Place them on the prepared sheet about 1.5 to 2 inches apart. Flatten each ball gently to roughly 1.5 inches in diameter.
Baking
- Bake for 12 minutes until edges feel set but centers are still pale.
- Remove the cookies from the oven. Immediately press one Rolo into the center of each cookie. Return the pan to the oven for about 90 seconds to soften the Rolo.
- Press a pecan half into each softened Rolo and sprinkle with sea salt if desired.
- Let cookies cool completely on the sheet before serving.
Notes
To store, keep cooled cookies in an airtight container at room temperature for up to 4-5 days. For freezing, flash-freeze on a sheet until firm, then transfer to a freezer-safe container for up to 3 months. If warm, refrigeration helps preserve the pecan and caramel.