Cookies with Turtle filling

Combine butter, sugar, egg yolks, and vanilla in a large bowl. Beat on medium speed, frequently scraping the sides of the bowl, until creamy. Reduce speed to low; add flour. Cover the dough; refrigerate until firm for 1 hour.

Preheat the oven to 175°C. Form 2.5 cm balls from the dough. Place them on a greased baking sheet 2.5 cm apart. Bake for 7-10 minutes. Allow to cool completely.

Combine the caramel with the cream in a microwave-safe bowl. Melt in the microwave, stirring every minute until the mixture is smooth. Place about ½ tsp of the mixture in the center of each cookie. Top with half a pecan nut.

Place chocolate pieces and shortening in a microwave-safe bowl. Microwave on high for 1 minute; stir. Return to the microwave for another 30 seconds or until the mixture melts. Stir until smooth. Drizzle over cookies. Let sit for about 2 hours to thicken.