Mckenzies Turtle Cookies Recipes

TURTLE COOKIES

Turtle Cookies image

Our special ed class developed these fudgy turtle cookies. We have a cookie club teachers can pay to join, and members give this cookie two thumbs up. -Debbie Ethridge, Bentonville, Arkansas

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 10

Ingredients

4 tablespoons unsalted butter
1 package (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 cups chopped pecans, toasted
1-1/4 cups caramel bits
ICING:
1 cup semisweet chocolate chips
2 teaspoons shortening

Steps:

Preheat oven to 350°. Microwave butter on high until melted. Add chocolate chips and milk; microwave until chips are melted, stirring every 30 seconds. Stir in vanilla. Add flour; mix well. Stir in pecans and caramel bits., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are set, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, microwave chocolate chips and shortening on high until melted. Drizzle over cooled cookies. Store in an airtight container.

Nutrition Facts : Calories 121 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 24mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

MCKENZIE'S TURTLE COOKIES

McKenzie's Turtle Cookies image

This recipe was one of many McKenzie's Pastry Shoppes recipes in New Orleans that was thought to be lost forever- because the bakery closed it's doors forever-due to bankruptcy in 2001 (Katrina Hurricane)-- but fear not many of the recipes have been resurrected through a "Cooking Up a Storm" cookbook and "Exchange Alley" where...

Provided by Pat Duran

Categories Cookies

Time 20m

Number Of Ingredients 16

Ingredients

COOKIE:
3/4 c butter, unsalted at room temperature
1 c granulated sugar
1 large egg
2 Tbsp milk
1/2 tsp vanilla extract + add 1/2 teas. maple extract, if desired
1 3/4 c all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 lb whole pecans
FROSTING:
4 Tbsp butter
2 oz unsweetened chocolate (2 squares)
1/3 c milk
1/2 tsp vanilla extract + a dab of maple extract, if desired
3 c powdered sugar

Steps:

1. Preheat oven to 350^. Cookie: In the large mixer bowl. beat the butter and sugar until light and fluffy. Add egg, milk and vanilla and mix well.
2. In another bowl, combine dry ingredients -then add them to the butter mixture. Beat well to combine.
3. Place 3 pecans close together in a star-like form, on an ungreased cookie sheet and then scoop 1-Tablespoon of the cookie dough on top of the pecans. Make sure cookies are at least 1 1/2 inches apart and continue to make cookies until all dough is used up.
4. Quicker version: In place of making the dough above. Use one refrigerated roll of sugar cookie dough. Scoop or pinch off 1 Tablespoon of dough for each cookie-roll into a ball-place on on pecans. Press onto nuts slightly. Proceed the same with remaining dough.
5. Bake for 12-15 minutes- until browned at the edges, remove from oven and cool on wire rack before frosting.
6. Frosting: In a small saucepan over low heat combine butter,chocolate and milk. Stir --it will begin to look curdled, that's ok. Pour chocolate frosting into mixing bowl and let cool to room temperature. Add vanilla, then gradually add the powdered sugar; beat until smooth and thick. Top each cookie with a dollop of frosting, using a star tip and pastry bag ,if desired.

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