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Chocolate Turtle Cookies

From

December/January 2009

Chocolate Turtle Cookies

To prepare the dough for these Chocolate Turtle Cookies, we used the creaming method for a light, airy texture. We blended the sugar and butter (softened at room temperature) until the mixture was light and airy, which trapped air in the batter. At this point we incorporated the egg yolks and dairy, followed by the dry ingredients. We left the egg whites out of the cookie dough, as the water in the egg whites blended with the flour to form gluten, which made for tough cookies.

Makes about 2 dozen cookies

These cookies can be stored in an airtight container at room temperature for 3 days.

Ingredients

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