Archive for December, 2011

December 18, 2011

Turtle Cookies

How about some experimental Christmas baking? I  had a few items in my cupboard that I thought I’d use up… I wanted to try this package of Betty Crocker Sugar Cookie mix since I’ve never tried this product before. I thought the cookies themselves were tasty but if I ever use it again, I’ll pre-sift the mixture because there were quite a few clumps in the mix.
The caramel drizzled on top is a super easy recipe to make, as long as you pre-measure your ingredients and set them aside so there’s no reason to step away from the stove. The lingering scent of burnt caramel in your home is terrible!
Last but not least, the chocolate drizzle on top is just chocolate chips melted with a bit of vegetable shortening to make it shiny and easier to drizzle over the cookies and dip the pecans.



  • 1 package Betty Crocker Sugar Cookie Mix (or any soft sugar cookie recipe, here’s a recipe)
  • 1 large egg
  • 1/2 cup butter or margarine, softened


  • 1/2 cup granulated sugar
  • 3 tbsp unsalted butter, room temp
  • 5 tbsp whipping cream/heavy cream

Chocolate Pecans & Chocolate Drizzle:

  • 24 whole pecans (I like to have some extras available just in case you break them or a few go missing…)
  • 1 cup semi-sweet chocolate chips
  • 1 tbsp vegetable shortening (optional)



  1. Begin by preheating your oven to 375°F and line 2 baking sheets with parchment paper.
  2. Mix the sugar cookie mix according to package instructions. Note: I have written the ingredients above that are on the package of the US version of the Betty Crocker mix. I’ve noticed that the Canadian packaging instructions use oil and water instead of butter, so read the package carefully.
  3. Use a small cookie scoop to place 24 cookie dough balls in the prepared sheets. Bake for 7-9 minutes on shiny metal pans or 6-8 minutes for dark non-stick pans. (again, follow instructions on the package for oven temp and baking times). Don’t over-bake!
  4. As soon as you remove the cookies from the oven, transfer them from the pan to a cool countertop, otherwise they’ll continue baking on the hot pan. (Slide the parchment paper off the pan carefully so you don’t break them.
  5. While the cookies are cooling, start preparing the caramel topping.
  6. Melt the sugar over medium/high heat in a large pot.  Occasionally stir the sugar as it melts and cook until it becomes an amber color.
  7. Remove the pan from the heat and add the butter and stir it in until melted.
  8. Add the cream (the mixture will foam) and whisk until the mixture is smooth and combined. You may have some lumps but keep stirring until they have melted.
  9. Set a sifter overtop a heatproof bowl and strain the caramel through to eliminate any hard pieces of sugar.
  10. Set the caramel aside and let it cool to room temperature, stirring occasionally so it doesn’t form a film on top.
  11. Place 1 cup of chocolate chips in a heatproof bowl in the microwave on med/high, stirring every 30 seconds. Add 1 tbsp of shortening and stir until smooth.
  12. Dip the pecans one at a time, gently tapping off the excess chocolate. Place them on a parchment lined sheet to dry.
  13. Scoop the remaining chocolate into a parchment triangle or plastic piping bag. Cut a small hole in the tip.
  14. Now that the cookies and caramel have had time to cool, it’s time to assemble them. Use a teaspoon to scoop a small dollop of caramel onto the middle of the cookie. The caramel will spread out and drizzle if the mixture is thin.
  15. Place a chocolate covered pecan on top.
  16. Drizzle the cookies with the piping bag full of chocolate.

I also like to chop the pecans up and sprinkle them on the caramel. There’s many ways to decorate them, use your imagination. 🙂



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