- 2 1/4 cups [315 g] all-purpose flour
- 1 teaspoon [5 mL] baking soda
- 1 teaspoon [5 mL] salt
- 1 cup [225 g] softened butter
- 3/4 cup [150 g] sugar
- 3/4 cup [190 mL] well-packed brown sugar
- 1 teaspoon [5 mL] vanilla
- 2 eggs
- 1 cup [250 mL] chopped pecans
- 20 'turtles'
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- Into a small bowl, mix together flour, baking soda and salt; set aside.
- Into a large bowl, beat together softened butter, sugar, brown sugar and vanilla, until light.
- Add eggs, one at a time, beating well after each addition.
- Stir in chopped pecans.
- Thightly wrap dough into plastic wrap; refrigerate for 2 hours, until firm.
- Well wrapped, dough will keep for 3 days refrigerated, 8 weeks frozen; thaw frozen dough, refrigerated, before using.
- Cut dough into 8 equal parts.
- Working 2 parts at a time, keep remainder refrigerated.
- Shape each part into a ball; arrange balls over at least 6-inch [15-cm] plastic wrap pieces.
- Sprinkle your hands with a little flour; flatten 2 balls into a 6-inch [15-cm] disc, over plastic wrap.
- Lifting dough using plastic wrap, flip over half of dough discs onto an ungreased cookie sheet; remove plastic wrap.
- Arrange 5 turtles over each disk [1 in the center, 4 near the edge, at equal distance one from the other].
- Top with remaining dough disk, pressing lightly all around to seal edges.
- Bake into a preheated 375°F [190°C] oven for 12 to 15 minutes, until golden brown.
- Leave to cool onto cookie sheet for 10 minutes; transfer onto a wire rack to cool completely.
- Repeat [3 times], with remaining dough and turtles.
- To serve, cut each cookie into 8 wedges, as you would a pie.
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