Mckenzies Turtle Cookies Recipes

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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

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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