McKenzie's Turtle Cookies
7 photos of Mckenzie's Turtle Cookies Recipe
By
Pat Duran
@kitchenChatter
1
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!
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!
Rating:
★★★★★ 4 votes
Comments:
Serves:
about 2 to 3 dozen(depending on size of ball)
Prep:
10 Min
Cook:
10 Min
Method:
Bake
Ingredients
- 3/4 c
- butter, unsalted at room temperature
- 1 c
- granulated sugar
- 1 large
- egg
- 2 Tbsp
- milk
- 1/2 tsp
- vanilla extract
- 1 3/4 c
- all purpose flour
- 1 1/2 tsp
- baking powder
- 1/4 tsp
- salt
- 1/2 lb
- whole pecans
- 4 Tbsp
- butter
- 2 oz
- unsweetened chocolate (2 squares)
- 1/3 c
- milk
- 1/2 tsp
- vanilla extract
- 3 c
- powdered sugar
COOKIE:
FROSTING:
How to Make McKenzie's Turtle Cookies
- 1Preheat oven to 350^.
Cookie:
In the large mixer bowl. beat the butter and sugar until light and fluffy. Add egg, milk and vanilla and mix well. - 2In another bowl, combine dry ingredients -then add them to the butter mixture. Beat well to combine.
- 3Place 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.
- 4Quicker 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. - 5Bake for 12-15 minutes- until browned at the edges, remove from oven and cool on wire rack before frosting.
- 6Frosting:
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.
