Caramel Pecan Turtles

1 cup Crisco or 1 Crisco stick (butter or regular flavor)
1 1/2 cups sugar
1/2 cup brown sugar
2 T milk
3 eggs
1 t vanilla
4-5 cups flour
1 1/2 t baking soda
1 1/2 t cream of tartar
1 t salt

Caramel and Chocolate Topping:
28 Caramels
2 T milk
3 cups Pecan halves
1 6 oz bag semi-sweet chocolate chips

Cream Crisco shortening and sugars together.  Add milk.  beat in eggs one at a time; add vanilla.  Combine flour, baking soda, cream of tartar and salt.  Mix into creamed mixture.  Chill one hour.  Heat oven to 350 degrees.  Roll out 1/3 of dough at a time, to 1/4" thickness on a floured surface.  Cut out with 2 1/4" 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 and 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 teaspoonfuls on top of each cookie.  Place 3 pecan halves around edge of caramel.  Place chocolate chips in microwave-safe cup.  Microwave at 50% for 1 minute.  Stir.  Repeat until smooth (or melt on range top in small saucepan on very low heat).  Spread rounded teaspoonfuls over top of caramel.  Don't cover pecans.  Cool completely.