Butter Pecan Turtle Cookies Land O Lakes Butter Package Recipe 34

Steps:

• In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
• Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
• Preheat oven to 375 degrees F.
• Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
• Bake 10 to 12 minutes until lightly colored.

Steps:

• Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

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.

Steps:

• Preheat oven to 350 degrees. In a 3-quart bowl combine crust ingredients. Mix at medium speed, scraping sides of bowl often, 2-3 minutes or until well mixed and particles are fine. Pat firmly into ungreased 13 x 9 x 2" pan. Sprinkle pecans evenly over unbaked crust. Prepare caramel layer; pour evenly over pecans and crust. Bake near center of 350 degree oven for 18-22 minutes, or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly (2-3 minutes). Slightly swirl chips as they melt; leave some whole for a marbled effect. Do not spread chips. Cool completely; cut into 3-4 dozen bars. Caramel Layer: In a heavy 1-quart saucepan combine brown sugar and butter. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly.

Steps:

• Place chopped pecans and 1 TBL butter in a baking dish.
• Bake at 325 for 5-7 minutes or until toasted, stirring frequently.
• Set aside to cool.
• Cream 1 cup butter, sugar, egg yolk and vanilla in bowl of mixer.
• To make Self-Rising flour add 1 1/2 teaspoons baking powder and 1/2 tsp salt to each cup then add all-purpose flour to make a full cup.
• Gradually mix flour into creamed mixture.
• Cover and refridgerate for one hour.
• Roll into one inch balls.
• Roll balls into toasted pecans, pressing nuts into dough.
• Place 2 inches apart on ungreased cookie sheets.
• Beat egg white until foamy.
• Dip pecan halves in egg white then gehtly press one into each dough ball.
• Bake at 375 for 10-12 minutes until golden brown.
• Cool on sheets for 2 minutes and remove to wire racks to cool completely.

Steps:

• Mix butter, sugar and egg. Add flour, juice and vanilla extract, and powder. Wrap in 1/3s and refrigerate. Heat oven to 400 degrees. Roll out. Cut w/ 3" cookie cutter. Bake 6-10 mins or till edges are lightly browned. Cool. Mix frost ingredients. Frost cookies.