+
5 (7)

Desserts

White chocolate turtle cookies

White chocolate turtle cookies
Ricardo DeAratanha / Los Angeles Times

Many hands help make holiday cookies. That's true when you're gathered with family and friends and vats of colored icing. It's true when you're running a contest for cookie recipes, when it takes thousands of readers, dozens of cooking school ... Read more

Total time: 1 hour, 15 minutes plus cooling time | Makes 4 dozen cookies
  • 2 1/2 cups (11 ounces) flour
  • 3/4 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) butter
  • 1 cup plus 1 tablespoon granulated sugar, divided
  • 1 cup light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans, divided
  • 3/4 teaspoon ground cinnamon
  • 48 Rolo candies, unwrapped
  • 4 ounces white chocolate

Step 1Heat the oven to 375 degrees. In a medium bowl, whisk together the flour, cocoa and baking soda. Set aside.

Step 2In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter, 1 cup granulated sugar and the brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. With the mixer running at low speed, slowly add the flour mixture until completely combined. Beat in one-half cup of the chopped pecans.

Step 3In a small bowl, combine the remaining one-half cup pecans with the remaining tablespoon of granulated sugar and the cinnamon.

Step 4Assemble the cookies: Flour your hands to keep the dough from sticking. Take about 1 tablespoon of the dough and shape it around one Rolo candy, covering it completely, dip one side of each cookie into the pecan-sugar-cinnamon mixture (the cookies will look like adorable little truffles at this point). Place the cookies, nut side up, 2 inches apart on an ungreased cookie sheet.

Step 5Bake the cookies until set and slightly cracked (the cookies will flatten as they bake), 7 to 9 minutes. Cool 2 minutes, then remove to a wire rack to cool completely.

Step 6Melt the white chocolate: Place the white chocolate in a glass or microwave-safe bowl, and heat, stirring every 15 seconds, until melted and smooth. Pour the chocolate into a plastic bag and snip off a corner. Drizzle the chocolate over the cooled cookies. Set aside the cookies until the white chocolate is set, about 10 minutes. Enjoy!

Note: Adapted from a recipe by Nicole Cleghorn.

HAVE YOU TRIED


Chilaquiles, Mexican "matzo" brei
Chilaquiles, Mexican "matzo" brei

Atole de fresas al rescoldo (maize and charred strawberry drink)
Atole de fresas al rescoldo (maize and charred straw...

Piments pour viandes froides (Peppers for cold meats)
Piments pour viandes froides (Peppers for cold meats)

The Raft Cafe Turkey Sausage  and Mushroom Strata
The Raft Cafe Turkey Sausage and Mushroom Strata

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Bartavelle's almond sour cherry cookies
Candy cane chocolate mandel bread
Paximathakia Portokaliou
Royal Sonesta Double Chocolate Cake