Pat Duran Recipe

McKenzie's Turtle Cookies

By Pat Duran kitchenchatter

Recipe Rating:
 4 Ratings
about 2 to 3 dozen(depending on size of ball)
Prep Time:
Cook Time:
Cooking Method:

Pat's Story

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 folks traded lost and found recipes.
Cajun Chef Ryan has brought this recipe back to life!
I hope you enjoy this recipe.
I have given a quick version of this recipe too!


3/4 c
butter, unsalted at room temperature
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1 c
granulated sugar
1 large
2 Tbsp
1/2 tsp
vanilla extract
1 3/4 c
all purpose flour
1 1/2 tsp
baking powder
1/4 tsp
1/2 lb
whole pecans
4 Tbsp
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2 oz
unsweetened chocolate (2 squares)
1/3 c
1/2 tsp
vanilla extract
3 c
powdered sugar

Directions Step-By-Step

Preheat oven to 350^.
In the large mixer bowl. beat the butter and sugar until light and fluffy. Add egg, milk and vanilla and mix well.
In another bowl, combine dry ingredients -then add them to the butter mixture. Beat well to combine.
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.
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.
Bake for 12-15 minutes- until browned at the edges, remove from oven and cool on wire rack before 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.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: French