Turtle Cookies
Submitted by Ginia
Brown sugar cookie dough balls pressed onto pecan halves arranged like tiny turtle legs, then baked and topped with glossy chocolate frosting. Adorable, crunchy, and completely addictive holiday cookies.
YIELD
30 servingsPREP
20 minCOOK
15 minREADY
40 minThese cookies look like little chocolate-covered turtles and they taste even better than they look.
Pecan halves get arranged on the baking sheet in groups of three or five to form the head and legs. A ball of brown sugar cookie dough gets pressed on top so the pecan tips peek out. Egg white on the bottom acts as glue to hold it all together.
After baking, each cookie gets crowned with a smooth, glossy chocolate frosting made from melted unsweetened chocolate, milk, butter, and powdered sugar.
Chef Tips
- Dip the bottom of each dough ball in egg white before pressing onto the pecans so they stick
- Press gently so the pecan tips stay visible, giving each cookie that turtle shape
- Let cookies cool completely before frosting so the chocolate sets up glossy
- These are a showstopper on holiday cookie trays and make great edible gifts
Ingredients
Directions
Resift flour with soda and salt.
Cream ½ cup butter and brown sugar together thoroughly.
Add 1 whole egg and 1 egg yolk and beat well. Stir in vanilla.
Add dry ingredients and mix well.
Arrange pecan halves in groups of 3 or 5 on greased baking sheets to resemble head and legs of turtle.
Roll rounded teaspoons of dough into balls.
Dip bottom of each into remaining unbeaten egg white and press lightly onto nuts so tips of nuts show.
Bake at 350℉ (180℃) 10 to 13 minutes. Cool.
Meanwhile, to make frosting, combine chocolate, milk and 1 tablespoon butter in top of double boiler.
Cook over simmering water, stirring until smooth.
Remove from heat and beat in powdered sugar until smooth and glossy, adding more sugar if needed.
Frost top of cookies.
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