Chocolate Tortoises the Editors of Publications International, Ltd.
Makes 2-1/2 dozen cookies
|1||package (18 ounces) refrigerated sugar cookie dough|
|1||tablespoon powdered sugar|
|1/3||cup unsweetened cocoa powder|
|Small pecan halves|
|1/2||cup (3 ounces) semisweet chocolate chips|
|Silver dragées or decors|
- Preheat oven to 350°F. Grease mini (1-3/4-inch) muffin pan cups. Remove dough from wrapper; place in large bowl. Let dough stand at room temperature about 15 minutes.
- Add powdered sugar, cocoa and vanilla to dough; beat at medium speed of electric mixer until well blended.
- Shape dough into 30 balls; press onto bottoms and up sides of prepared muffin cups. Bake 10 minutes. Press 1 caramel into each chocolate cup. Return to oven 2 to 3 minutes or until caramels are soft. Working quickly, press 4 small pecans and 1 large pecan into caramel for legs and head. Let cool in pan 5 minutes. Remove to wire racks; cool completely.
- Place wire rack over waxed paper. Place chocolate chips in small microwavable bowl. Microwave on HIGH 1 minute; stir. Microwave on HIGH for additional 30-second intervals after first minute until chips are completely melted and smooth. Cut off small corner of bag. Attach 2 silver dragées to head with chocolate for eyes. Drizzle remaining chocolate over tops of tortoises as desired. Let stand until chocolate is completely set.
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