INGREDIENTS
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter or margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup chopped pecans
- 20 NESTLÉ SIGNATURES TURTLES Candies, cut in half, divided
INSTRUCTIONS
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture; stir in nuts. Turn dough onto sheet of plastic wrap. Wrap tightly and refrigerate for 2 hours or until firm.
PREHEAT oven to 375° F.
DIVIDE refrigerated dough into 8 equal pieces. Return 6 pieces to refrigerator. Working with 2pieces at a time, form each piece into a ball; place each on a separate sheet of plastic wrap. Using lightly floured hands, flatten balls into 6-inch circles. Lift one circle with wrap and invert onto ungreased baking sheet; peel off wrap. Arrange 10 Turtle halves on top of circle. Cover with second circle; peel off wrap. Press edges together gently to seal. Repeat with remainingrefrigerated dough and remaining Turtles halves to make 3 more cookies.
BAKE for 12 to 15 minutes or until golden brown. Cool on baking sheet for 10 minutes; remove to wire rack to cool completely. Cut each cookie into 8 wedges.
PREHEAT oven to 375° F.
DIVIDE refrigerated dough into 8 equal pieces. Return 6 pieces to refrigerator. Working with 2pieces at a time, form each piece into a ball; place each on a separate sheet of plastic wrap. Using lightly floured hands, flatten balls into 6-inch circles. Lift one circle with wrap and invert onto ungreased baking sheet; peel off wrap. Arrange 10 Turtle halves on top of circle. Cover with second circle; peel off wrap. Press edges together gently to seal. Repeat with remainingrefrigerated dough and remaining Turtles halves to make 3 more cookies.
BAKE for 12 to 15 minutes or until golden brown. Cool on baking sheet for 10 minutes; remove to wire rack to cool completely. Cut each cookie into 8 wedges.
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