RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2685
| View Recipe |
|
|
| Recipe Name: |
Chocolate Turtle Cookies |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2013-12-18
|
| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
42 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
42 |
| Cooking Time: |
8.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.24
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
2 Ounce(wt)s chocolate, baking, unsweetened chopped and melted
|
Directions:
Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or silpat mats (or spray with nonstick spray).
Use an electric mixer and a large bowl to combine the butter and sugar. Beat in the egg and extract, then chocolate. Add the flour and mix until combined. Shape into 1-inch balls. Place the dough balls on a cookie sheet 2-inches apart, and make a thumbprint in each ball.
Bake for 8 to 10 minutes, or until cooked through and not super soft. When you take them out of the oven, use a small spoon to press down slightly into the thumbprinted areas again- just to make sure each cookie has a nice impression. Cool.
Melt caramels in a double boiler. Stir in the half and half until well-combined and smooth. Spoon a little bit of the caramel mixture into each cookie imprint. Top with a pecan half. |
|
|
|
| Nutrition per Serving: |
| Calories: |
142 |
Total Carbs: |
15.2 |
Net Carbs: |
14.3 |
| Cholesterol: |
6.0 |
Fat: |
8.8 |
Protein: |
1.75 |
| Fiber: |
0.82 |
Sodium: |
14.60 |
|
|
|
