Recipes For 2003

Lacy Turtles

1/4 cup butter
1/4 cup packed brown sugar
3 tbsps light corn syrup
1/3 cup flour
3/4 cup finely chopped pecans
2 tsps rum extract
whole pecans for garnish
1-1/2 cups melted semi-sweet chocolate

Preheat oven to 350

Line baking sheets with foil or silpat.

In medium saucepan, combine butter, brown sugar, and corn syrup. Cook over medium heat until butter melts and mixture boils, stirring constantly. Remove from heat. All at once, stir in flour, chopped pecans and rum extract and blend thoroughly.

Working quickly, drop by half-teaspoonfulls onto sheet. Insert one whole pecan in center of cookie.

Bake 8-9 minutes or until golden brown. Remove from oven and cool completely. Do not remove from foil lined sheet.

When cool, and while cookies still remain on the lined sheet,
top each cookie with a bit of chocolate*

Let chocolate set before storing – these freeze well in freezer bags for 1-2 months.

*You can use a freezer zip loc bag to create a piping bag – melt your chocolate, pour into bag, and snip a small opening in corner of bag and pipe zig-zags of chocolate over the top of each cookie.