Meet your new favorite cookie"shell" and all.
Their name comes from the visual effect of the frosting, which is cooked and hardens as it cools.
As it crackles, it bears a subtle, charming resemblance toturtle shells.
Credit:Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser
Here’s everything you’ll need:
What Do Turtleback Cookies Taste Like?
Turtleback cookies arespice cookies, punctuated with the texture of toasty, chopped pecans.
The edges crisp up slightly, framing a tender, moist interior crumb.
Credit:Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser
The frosting is reminiscent of caramel, with a little bit of extra.
Once the frosting sets, it gets afudgytexture and look.
Turtleback cookies are an incredible comboand they’re simply made for folks with a sweet tooth!
Credit:Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser
What Size Cake Mix Box Should I Use For Turtleback Cookies?
Be sure to read the boxes and the weight listed.
For this recipe we used a 15.25 oz.
Credit:Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser
)box spice cake mix, sifted
1/3cupneutral oil(such as canola)
3Tbsp.
(1 1/2 oz.
)unsalted butter, melted
1/2tsp.vanilla extract
2/3cupchopped toasted pecans
Frosting:
1/3cup(2 2/3 oz.
Credit:Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser
)unsalted butter, cubed
1/3cuppacked dark brown sugar
1/2tsp.table salt
2 1/4cups(about 9 oz.
Line 2 large, rimmed baking sheets with parchment paper; set aside.
Fold in pecans until evenly distributed.
Credit:Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser
Cover and refrigerate until slightly firm, 15 to 30 minutes.
Scoop Cookies:
Scoop dough into 24 portions using a 1 1/2-tablespoon cookie scoop.
Shape dough into balls and place at least 2 inches apart on prepared baking sheets.
Credit:Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser
Press dough balls to 1/2-inch thickness (about 2 inches wide).
Let cool on pan on a wire rack for 5 minutes.
Transfer to wire racks and cool completely, 30 to 45 minutes.
Credit:Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser
While Cookies are cooling, repeat process with remaining Cookies on baking sheet.
Remove from heat; whisk in powdered sugar, cream, cinnamon, and vanilla until smooth.
(If needed, beat with an electric mixer on medium speed for 1 minute until smooth.)
Credit:Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser
If Frosting gets too firm, gently warm over low until loosened to desired consistency.
Let Cookies stand at room temperature, until Frosting is set, 15 to 30 minutes.
