Leaves on this Family Tree

Monday, December 27, 2010

Buckeye Delights and Carmel-Fudge Turtle Cookies

The husband found these on the Betty Crocker web site in early December, 2010. They are both on our list for next Christmas. I thought I would share them with you for next year . . or maybe tomorrow :0}
**~~**~~ Buckeye Delights~~**~~**
Cookie
1 Pouch (1lb 1.5 oz) Betty Crocker Sugar Cookie Mix
1/2 Cup Butter or Margarine, softened (listed on Sugar Cookie Mix)
1 Egg (listed on Sugar Cookie Mix)
PLUS
1/3 C Unsweetened Baking Cocoa (not on Sugar Cookie Mix)

Filling
1/2 C Powdered Sugar
1/2 C Peanut Butter
2 Tablespoons Butter or Margarine, softened
1 teaspoon Vanilla
1/4 teaspoon Salt

Topping
1/2 Cup Whipped Cream
1 Cup plus 2 Tablespoons Semisweet Chocolate Chips
1 Tablespoon Peanut Butter

**~~**~~ Cookie~~**~~**
1. Heat oven to 350°F.

2. Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch).

3. In large bowl, stir cookie base ingredients until dough forms.

4. Press about 1 tablespoon dough into each foil cup.

5. Bake 8 to 9 minutes or until puffy and set.

6. Cool completely, about 30 minutes. Remove from pan.


**~~**~~ Filling ~~**~~**
1. In a small bowl, mix filling ingredients until well blended.

2. Press about 1 teaspoon mixture on top of each cooled cookie.

**~~**~~ Topping ~~**~~**
1. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat.

2. Stir in 1 cup of the chocolate chips.

3. Refrigerate about 30 minutes or until cooled.

4. Spread about 2 teaspoons chocolate mixture over each cookie cup.

5. Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag.

6. Microwave on High 30 to 60 seconds or until softened; knead to mix.

7. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup.

8. Refrigerate about 30 minutes or until set. Store covered in refrigerator.


**~~**~~ Carmel-Fudge Turtle Cookies ~~**~~**

Cookies
1 pouch Betty Crocker® Sugar Cookie Mix
Butter and Egg called for in cookie mix.
2 Tablespoons All-Purpose Flour

Topping
12 Carmels, unwrapped
1 Tablespoon Milk
1 Cup Hot Fudge Topping
36 Pecan Halves

**~~**~~ Cookie~~**~~**
1. Make cookie dough as directed on package, stirring in flour.

2. Roll dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets.

3. Bake at 375°F 11 to 12 minutes or until set.

4. Cool 1 minute; place cookies on cooling rack.

**~~**~~ Topping ~~**~~**
1. Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted.

2. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. (If caramel thickens, add up to 1 teaspoon additional milk and reheat.)

3. Spread about 1 teaspoon fudge topping on top of each cookie.

4. Place pecan half on topping.

5. Let stand about 15 minutes until toppings are set.


Just an aside . . .  the husband layered the turtles in a cookie tin we received last year . . placing waxed paper between the layers. Once the cookies were "eaten" off the wax paper, you get to pull up the caramel that has cooled on the wax paper . .so you get two treats . . great cookies and the run off of caramel . . . .Y-U-M-M-O BIG TIME

Signed,
Grieving the Loss Of All The Turtles To My Tummy

2 comments:

  1. Oh my gosh, thanks for sharing these...they look divine!

    ReplyDelete
  2. Oh they look so yummy! :( I think I am going to gain weight just looking at them...

    ReplyDelete

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