Snappy Turtle Cookies
The recipe Snappy Turtle Cookies can be made in roughly 2 hours and 30 minutes. One serving contains 114 calories, 2g of protein, and 6g of fat. For 31 cents per serving, you get a dessert that serves 30. This recipe is liked by 232 foodies and cooks. A mixture of baking soda, eggs, pecan, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Serious Eats. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 13%. Snappy Molasses Cookies, Turtle Cookies, and Turtle Cookies are very similar to this recipe.
Servings: 30
Ingredients:
1/4 teaspoon baking soda
1/2 cup (about 4 ounces) firmly packed light brown sugar
1/2 teaspoon cinnamon
3/4 cup confectioners sugar
3 ounces dark chocolate (72% cacao or higher is preferred)
2 large eggs
1 1/2 cups (about 7 1/2 ounces) all-purpose flour
1/4 teaspoon ground ginger
75 raw pecan halves (about 1 1/2 cups)
1/4 teaspoon salt
1 1/2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
3 tablespoons whole milk
Equipment:
bowl
plastic wrap
oven
baking paper
baking sheet
wire rack
microwave
Cooking instruction summary:
Procedures 1 In a medium bowl mix flour, cinnamon, ginger, salt and baking soda then set aside. 2 In the bowl of a stand kitchen mixer fitted with a paddle attachment, combine brown sugar and butter. Beat on medium until mixture is light and fluffy. Add vanilla, 1 whole egg and 1 egg yolk (refrigerate and reserve remaining egg white); beat until thoroughly combined. Stir in flour mixture. Cover bowl with plastic wrap and chill dough for at least an hour. 3 Adjust oven rack to middle position and preheat oven to 350°F. 4 Cut pecan halves lengthwise. Line two large baking sheets with parchment paper. Arrange the pecan pieces in groups of five on the baking sheets (about one dozen cookies will fit per sheet), so that they resemble the head and legs of a turtle. 5 Scoop cookie dough by rounded tablespoon and shape into 1-inch balls. Beat reserved egg white. Brush the bottom of the cookie dough balls in egg white and press lightly into the pecan groups. (The tips of the pecans should be visible, sometimes it's easiest to arrange the pecans to look more turtlelike once the cookie is in place). Bake for 10 to 12 minutes or until edges are golden brown. Transfer cookie sheets to a wire rack and cool completely before frosting. 6 While cookies are cooling, prepare frosting. In medium, microwave-safe bowl, add chocolate. Microwave on high for 30 seconds and then stir, repeat as necessary until chocolate is completely melted and smooth. Stir in melted butter and milk until mixture is smooth. Add powdered sugar and stir to incorporate, adding additional milk, if needed, to improve spreading consistency. Frost cooled cookies. Let frosting set before storing. Store in an airtight container placing waxed paper or parchment paper between cookie layers.
Step by step:
1. 1
2. In a medium bowl mix flour, cinnamon, ginger, salt and baking soda then set aside.
3. 2
4. In the bowl of a stand kitchen mixer fitted with a paddle attachment, combine brown sugar and butter. Beat on medium until mixture is light and fluffy.
5. Add vanilla, 1 whole egg and 1 egg yolk (refrigerate and reserve remaining egg white); beat until thoroughly combined. Stir in flour mixture. Cover bowl with plastic wrap and chill dough for at least an hour.
6. 3
7. Adjust oven rack to middle position and preheat oven to 350°F.
8. 4
9. Cut pecan halves lengthwise. Line two large baking sheets with parchment paper. Arrange the pecan pieces in groups of five on the baking sheets (about one dozen cookies will fit per sheet), so that they resemble the head and legs of a turtle.
10. 5
11. Scoop cookie dough by rounded tablespoon and shape into 1-inch balls. Beat reserved egg white.
12. Brush the bottom of the cookie dough balls in egg white and press lightly into the pecan groups. (The tips of the pecans should be visible, sometimes it's easiest to arrange the pecans to look more turtlelike once the cookie is in place).
13. Bake for 10 to 12 minutes or until edges are golden brown.
14. Transfer cookie sheets to a wire rack and cool completely before frosting.
15. 6
16. While cookies are cooling, prepare frosting. In medium, microwave-safe bowl, add chocolate. Microwave on high for 30 seconds and then stir, repeat as necessary until chocolate is completely melted and smooth. Stir in melted butter and milk until mixture is smooth.
17. Add powdered sugar and stir to incorporate, adding additional milk, if needed, to improve spreading consistency. Frost cooled cookies.
18. Let frosting set before storing. Store in an airtight container placing waxed paper or parchment paper between cookie layers.
Nutrition Information:
covered percent of daily need
