Chiqui's Turtle Cookies N'Orleans Style
Chiqui Collier, who teaches at The New Orleans Cooking Experience, writes to share her recipe for this special cookie.
Makes 36 cookies
3 cups sifted all-purpose flour
½ teaspoon salt
1 cup unsalted butter, room temperature
1 cup firmly packed light brown sugar
2 egg yolks
2 teaspoons vanilla extract
2 tablespoons water
2 lightly beaten egg whites
2 cups coarsely chopped pecans
Line two cookie sheets with parchment paper. Preheat oven to 375 degrees.
Sift together flour and salt.
In another bowl, cream together the brown sugar and soft butter until light and fluffy, about three minutes. Blend in egg yolks, vanilla and water. Add the dry ingredients and mix well.
Place egg whites in a shallow bowl and chopped pecans in another bowl. Using a 1-inch cookie scoop, form 1-inch balls of dough, flattening slightly on one side. Dip the flattened side in the egg whites, then into the pecans.
Place nut-side-up on prepared baking sheets, about 1 1/2 inches apart. Press down lightly on the cookie, being careful not to crack the dough balls.
Bake for seven minutes. Reverse pans and continue baking eight more minutes. Remove from oven and let cookies cool on racks.
When cookies are completely cool, cover with mounds of chocolate icing.
¼ teaspoon salt
6 tablespoons unsweetened Hershey's cocoa
1 pound confectioner's sugar
1 stick unsalted butter, room temperature
1 teaspoon vanilla extract
¼ cup (or more) milk or cream
Place salt, cocoa and confectioner's sugar in a food processor. Blend well. Add remaining ingredients and blend until well combined and fluffy.
Place icing in a pastry bag fitted with a large plain tip. Top each cooled cookie with a generous dollop of icing.
Store in a covered cake box.