McKenzie's Turtle Cookies

Name: McKenzie's Turtle Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: about 2 to 3 dozen(depending on size of ball)
Cuisine: French
Ingredients: COOKIE:; 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; FROSTING:; 4 Tbsp butter; 2 oz unsweetened chocolate (2 squares); 1/3 c milk; 1/2 tsp vanilla extract; 3 c powdered sugar

By Pat Duran
@kitchenChatter

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!

Rating:

★★★★★ 4 votes5

Comments:

16 Comments

Serves:

about 2 to 3 dozen(depending on size of ball)

Prep:

10 Min

Cook:

10 Min

Method:

Bake

Ingredients

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COOKIE:
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
FROSTING:
4 Tbsp

butter
2 oz

unsweetened chocolate (2 squares)
1/3 c

milk
1/2 tsp

vanilla extract
3 c

powdered sugar

How to Make McKenzie's Turtle Cookies

Step-by-Step

Preheat 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.
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.
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.