Turtle Cookies Iii Recipes

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.

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).

Steps:

• Preheat waffle iron to medium heat.
• In a medium bowl, combine the flour, cocoa, sugar and salt. Stir in the eggs, melted margarine and vanilla until well blended. Drop batter by spoonfuls onto the sections of the preheated waffle iron. Close the waffle iron and cook for 1 1/2 to 2 minutes. Carefully remove cookies and cool on wire racks.

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.

Steps:

• Preheat the oven to 350°F.
• Line two baking sheets with parchment paper or aluminum foil.
• In a medium bowl, stir together the flour, baking powder, and salt.
• In a small cup, dissolve the espresso powder in the vanilla extract.
• In the top of a double boiler over hot, but not simmering water, melt the coarsely chopped chocolates with the butter, stirring frequently until smooth.
• Transfer the chocolate mixture to a large bowl. Using a wire whisk, stir in 1/2 cup of the sugar. Gradually stir in the eggs. Mix in the remaining 1 cup of sugar and the espresso/vanilla mixture. Stir in the flour mixture. Stir in the chopped nuts and chocolate chips.
• Using a 1/4 cup measuring cup, drop the dough onto the prepared baking sheets, leaving about 2 inches between cookies. Insert 5 pecan halves around the bottom of each cookie to represent the "turtle's" 4 legs and head.
• Bake the cookies, 1 baking sheet at a time, for 10-12 minutes, or until the cookie's tops start to crack. Do not overbake; the cookies should be soft and fudgy.
• Cool the cookies on the sheets, set on a wire rack.
• Store in an airtight container for up to 5 days. These cookies freeze well.

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.

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.

Steps:

• In large bowl, combine brown sugar and 1/2 cup butter; beat until light and fluffy. Add vanilla, maple flavor, 1 whole egg and 1 egg yolk; beat well. Stir in flour, baking soda and salt; mix well.
• Cover with plastic wrap; refrigerate about 1 hour for easier handling.
• Heat oven to 350. Grease cookie sheets. Arrange pecan pieces in groups of 5 on greased cookie sheets to resemble head and legs of turtle. In small bowl, beat egg white. Shape dough into 1 inch balls. Dip bottoms in beatn egg white; press lightly onto pecans.
• Bake at 350 for 10 to 12 minutes or until edges are lightly golden brown. Immediately remove from cookie sheets. Cool completely.
• In small saucepan, combine chocolate chips, milk and 1 T. butter; cook over low heat, stirring constantly until melted and smooth. Remove from heat; stir in powdered sugar. Add more powdered sugar if necessary for desired spreading consistency. Frost cooled cookies. Allow frosting to set before storing. Store in airtight container.

Steps:

• Preheat waffle iron to medium heat.
• In a medium bowl, combine the flour, cocoa, sugar and salt. Stir in the eggs, melted margarine and vanilla until well blended. Drop batter by spoonfuls onto the sections of the preheated waffle iron. Close the waffle iron and cook for 1 1/2 to 2 minutes. Carefully remove cookies and cool on wire racks.

Steps:

• Preheat waffle iron to medium heat.
• In a medium bowl, combine the flour, cocoa, sugar and salt. Stir in the eggs, melted margarine and vanilla until well blended. Drop batter by spoonfuls onto the sections of the preheated waffle iron. Close the waffle iron and cook for 1 1/2 to 2 minutes. Carefully remove cookies and cool on wire racks.

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.

Steps:

• Preheat waffle iron to medium heat.
• In a medium bowl, combine the flour, cocoa, sugar and salt. Stir in the eggs, melted margarine and vanilla until well blended. Drop batter by spoonfuls onto the sections of the preheated waffle iron. Close the waffle iron and cook for 1 1/2 to 2 minutes. Carefully remove cookies and cool on wire racks.