TURTLE COOKIES
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
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.
TURTLE-SHAPED COOKIES
"My mom and I make up to six batches of these cute cookies each Christmas," says Holly Snyder of Milton, Pennsylvania. "My brother and sister always seem to know when they're around...they show up at Mom's house saying, 'The turtles are calling.'"
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 15
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.
Nutrition Facts :
TURTLE COOKIES
A recipe I got from a Gooseberry Patch cookbook, contributed by Cheri Emery, using a cake mix. It's posted as written, but I used 5 pecan halves to give them 4 legs and a head!:) I also added a rolo inside each so when you bite into them you get caramel too! It's important the dough is completely covering the rolo or it will seep out!
Provided by Breezytoo
Categories Dessert
Time 30m
Yield 20 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 240.9, Fat 14.8, SaturatedFat 2.3, Cholesterol 22.9, Sodium 228.4, Carbohydrate 27.1, Fiber 1.9, Sugar 16.4, Protein 3.4
TURTLE COOKIES
Not only are these cookies delicious, they're so cute! I got the recipe from my grandmother, who's been making them for years. We usually double the recipe, because they disappear quickly!
Provided by Kree6528
Categories Dessert
Time 30m
Yield 2 dozen cookies
Number Of Ingredients 8
Steps:
- Sift together dry ingredients.
- Cream butter and brown sugar; add egg yolk.
- Blend in vanilla and mix well.
- Gradually add dry ingredients and blend.
- Arrange pecans in groups of 3 on greased cookie sheet (1 for the head and 2 for the flippers).
- Mold dough into balls and dip bottoms in unbeaten egg white.
- Place on the pecans as the turtle body.
- Bake at 350 degrees for 10-12 minutes.
- Cool.
- Frost with chocolate frosting (your favorite recipe or canned).
TURTLES® COOKIES II
This is a tasty butter cookie, rolled in nuts, filled with caramel, and coated with chocolate. I won a local baking contest with these. Everyone loves them! You can fill the cookies with caramel apple dip instead of caramel ice cream topping. Works great!
Provided by Jadcock
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 429.3 calories, Carbohydrate 44.8 g, Cholesterol 44.2 mg, Fat 26.4 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 12.7 g, Sodium 177.6 mg, Sugar 17.8 g
TURTLE COOKIE RECIPE
Discover our Turtle Cookie Recipe for a baked version of a well-loved classic. Our delicious Turtle Cookie Recipe includes a rich caramel drizzle topping.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 16 servings, 2 cookie each
Number Of Ingredients 5
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.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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5/5 (67)Calories 140 per servingCategory Dessert
- Combine flour, cocoa and salt. In a separate bowl cream together the butter and sugar until light and fluffy. Mix in the egg yolk, milk and vanilla. Stir in flour mixture, just until combined. Chill dough in the refrigerator for one hour.
- Whisk egg whites in a bowl until frothy. Place chopped pecans in another shallow bowl. Remove dough from fridge and roll into small balls (however many cookies you want--I made 20 small ones).
- Roll each dough ball in the frothy egg whites, and then roll and press in the chopped pecans. Place on a greased baking sheet.
- Use the back of a small measuring spoon to make an indentation in the center of each dough ball.
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4/5 (2)Calories 162 per servingCategory Dessert, Snack
- On high speed in a stand mixer or with a hand mixer, beat together butter and sugar for about 2 minutes until light and fluffy. Add egg yolk, milk and vanilla. Mix until incorporated. Reduce speed to low and add flour mixture until combined. Wrap dough in plastic wrap and refrigerate for an hour.
- Whisk egg white in a bowl until frothy. Roll cookie dough into one inch balls. Dip the cookie balls into the egg white and roll in the chopped pecans until outside is coated. Place the balls 2 inches apart on the cookie sheet. With a teaspoon make a small indentation in each ball.
- Bake at 350 degrees for about 12 minutes or until set. While they are baking prepare the caramel filling. Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted.
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