Myrtle the Turtle
Makes 1 dozen cookies
|3/4||cup unsalted butter, softened|
|1/4||cup granulated sugar|
|1/4||cup packed light brown sugar|
|1-3/4||cups all-purpose flour|
|3/4||teaspoon baking powder|
|Green food coloring|
|Assorted colored hard candies, crushed|
|Assorted colored decorating icings, small candies and decors|
- Combine butter, granulated sugar, brown sugar and egg yolk in medium bowl until well blended. Add flour, baking powder and salt; mix until well blended. Tint dough with food coloring to desired shade of green; shape dough into disc. Wrap in plastic wrap and refrigerate about 1 hour.
- Preheat oven to 350°F. Line cookie sheets with foil; lightly grease foil. Roll dough on lightly floured surface to 1/4-inch thickness. For turtle shells, cut 6 circles of dough with 4-inch round cookie cutter; cut rounds in half. Place shells 2 inches apart on prepared cookie sheets. Using hors d'oeuvre cutters, miniature cookie cutters or knife, cut out shapes in decorative pattern from shells.
- For heads, cut 12 circles with 1-inch round cookie cutter. Moisten back of head and place at bottom center of shell; press down. Cut remaining dough into 1/2- to 3/4-inch circles; cut circles in half for feet. Place feet on prepared cookie sheet near left and right edges of shells; press together to seal. Decorate faces with candies as desired, or leave plain to decorate after baking. Generously fill cutout shapes in shells with crushed candies.
- Bake 8 to 10 minutes or until edges are lightly browned and candy is melted. Remove foil and cookies to wire racks; cool completely. Decorate faces and shells with assorted icings, candies and decors as desired.
To crush hard candies, unwrap candies and separate into colors. Place each color in separate heavy resealable plastic food storage bag. Crush candies with rolling pin or hammer.
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