Turtle Cookies. New Music From Gilbert Lee.

These Turtle Cookies are a cross between a cookie and a fudge candy. The sweetened condensed milk gives the cookies a chewy texture while the crisp pecans add some crunch.

The irony of me making this recipe is that it calls for mixing up the batter in the microwave and my microwave died after being a workhorse for over 14 years. Just when I wanted to make these cookies! The good news is that the good old stove works just as well.

Turtle Cookies

Ingredients:

4 tablespoons unsalted butter
12 ounces semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 cups chopped pecans, toasted
1-1/4 cups caramel bits (I chopped up a caramel filled chocolate bar instead)
Icing (recipe follows)
1 cup (6 ounces) semisweet chocolate chips
2 teaspoons shortening

Directions:

1. Preheat oven to 350°F. Line baking sheets with parchment paper.

2. Microwave butter on high until melted. Add chocolate chips and milk to the butter and microwave until chips are melted, stirring every 30 seconds.

3. Stir in vanilla. Add flour and mix well. Stir in pecans and caramel bits.

4. Drop dough by tablespoonfuls 2 inches apart onto prepared baking sheets. Bake until edges are set, 7-9 minutes.

5. Cool cookies 2 minutes then transfer to wire racks to cool completely.

Makes about 4 dozen

Icing

Ingredients:

1 cup semisweet chocolate chips
2 teaspoons shortening

Directions:

1. Microwave chocolate chips and shortening on high until chocolate is melted. Stir until smooth then drizzle over cooled cookies. Store in an airtight container.

Recipes from Taste Of Home

Ready for some swamp rock? I haven’t heard that term in awhile, but here we are with a little slice of countryish soul. The persistent percussion is addictive.