Turtle Cookies Food

TURTLE COOKIES

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.

TURTLE-SHAPED COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, vanilla and maple flavoring. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Refrigerate for 2-3 hours or until firm. , Shape dough into 1-in. balls. Place on lightly greased baking sheets. Push four pecan pieces into each ball for legs; add two small pecan pieces to each for head and tail. , Bake at 350° for 10-12 minutes or until edges are set. Carefully remove to wire racks to cool completely. , In a small saucepan, melt chocolate and butter with milk. Remove from the heat; stir in confectioners' sugar. Dip top of each cookie into glaze. Sprinkle with chopped pecans.

TURTLE COOKIES

Steps:

• Combine dry cake mix, water, oil and eggs, mixing well and set aside.
• Arrange pecans in clusters of 3 on greased baking sheets.
• Shape dough into 1 inch balls.
• Center each on a cluster of pecans and flatten slightly.
• Bake 8-10 minutes at 375*.
• Cool and frost.
• FROSTING: Sift powdered sugar and cocoa, set aside. Cream butter and vanilla, then add the powdered sugar mixture and milk alternately until desired consistency.

TURTLE COOKIE BARS

Steps:

• Preheat oven to 350°F Combine the crust ingredients and beat at medium speed until blended. Pat mixture firmly into a 9x13 pan.
• Arrange pecans over the crust.
• Combine 2/3 C butter and 1/2 C brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake at 350 for 15-17 minutes or until golden and bubbly.
• Remove from oven; sprinkle with chocolate morsels. Let stand 2-3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread). Let cool on a wire rack at room temperature until chocolate is set. Cut into squares.

BUTTER PECAN TURTLE COOKIES

Steps:

• Preheat oven to 350°F.
• In large bowl, combine flour and 1 cup brown sugar and mix with fingers.
• Stir in 1/2 cup melted butter until mixture looks like cornmeal.
• Pat evenly into a 13 x 9 baking pan that has been sprayed with non-stick baking spray.
• Sprinkle pecans over crust.
• In a small saucepan, combine 2/3 cup butter and 1/2 cup brown sugar.
• Cook over medium heat, stirring constantly until mixture boils for 1 minute and looks syrupy.
• Drizzle mixture over pecans.
• Bake bars at 350F for 17-22 minutes until bubbly over entire surface.
• Remove from oven and sprinkle immediately with milk chocolate chips.
• Let melt for a few minutes, then swirl a knife through some of the chips to marble.
• NOTE: Let set for about an hour before cutting, as the chocolate will need to set up.

TURTLE COOKIE RECIPE

Steps:

• Heat oven to 375ºF.
• Beat cake mix, egg, 1-1/2 cups COOL WHIP and 1/3 cup caramel bits in large bowl with mixer until blended. (Dough will be stiff.)
• Shape into 32 balls, using about 2 tsp. dough for each ball.
• Place, 2 inches apart, on baking sheets sprayed with cooking spray; press nut into top of each ball.
• Bake 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.
• Microwave remaining COOL WHIP and caramel bits in microwaveable bowl on HIGH 1 min.; stir. Microwave additional 30 sec. or until caramel bits are completely melted and mixture is well blended when stirred. Drizzle over cooled cookies. Let stand until firm.

ULTIMATE TURTLE COOKIE BARS

Steps:

• Preheat oven to 350°F.
• Using electric mixer, in a medium bowl, cream butter, brown and white sugars, then egg and vanilla.
• In another bowl, stir together, flour, baking soda and salt. Mix well.
• Add dry ingredients to wet ingredients and mix well until a soft dough forms.
• Stir in 3/4 cup of chocolate chips and 1/2 cup of coarsely chopped pecans. Mix until chocolate chips and chopped pecans are evenly distributed in cookie dough.
• Press cookie dough evenly into bottom of an ungreased, 8-inch square baking pan.
• Bake 28 to 33 minutes or until golden brown. Remove from oven.
• Meanwhile, in a 1-quart saucepan on stove top, heat 24 caramels and 1 Tbs milk over low heat, stirring frequently, until melted and smooth. Remove from heat.
• Carefully spread melted caramels evenly over warm cookie bars and sprinkle with pecan halves. Cool completely on cooling rack, about 1 hour.
• In small microwavable bowl, microwave 1/4 cup of semisweet chocolate chips and 1 tsp shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over cookie bars. Let stand about 30 minutes or until chocolate is set.
• For bars, cut into 4 rows by 4 rows.

TURTLES® COOKIES II

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, cream together the butter and sugar until smooth. Stir in the vanilla, then the flour.
• Roll the dough into walnut sized balls, roll the balls in the egg whites, then roll them in the chopped pecans. Place the cookies 1 1/2 inches apart on an unprepared cookie sheet. Using your finger, make an indention in the center of each cookie.
• Bake for 12 to 15 minutes in the preheated oven, until bottom of cookies are lightly browned.
• When the cookies come out of the oven fill the indentation with the caramel filling, and let cool. Pour about 1 to 1 1/2 teaspoons of chocolate over each cookie to cover the caramel center. Let stand until chocolate is set.