test cook

TURTLE COOKIES

A McKenzie’s Bakery was on almost every corner. Spokesman Dick Bruce dubbed himself “The Old Pie Eater,” and a cute kid took a huge bite of the weekly special for TV commercials. Owned by the Entringer family, the chain was closing when businessman Marc Leunissen and his partners made a valiant, but futile effort to resurrect the bakeries. Now, future generations of Orleanians will believe turtles are slow-moving creatures properly eaten as soup. Real turtles were a quickly consumed McKenzie’s specialty–creamy milk chocolate generously swirled on a crumbly, confectioner’s sugar-dusted pecan cookie. Longed for, and certainly not forgotten.

This recipe will take your taste buds back to a time when husbands would stop on their way home to pick up patty shells or a birthday cake, office workers made a detour for morning donuts and after school drop-ins for sweets were expressly forbidden. We never had more than a nickel or two in our pockets, enough for a turtle.

TURTLE COOKIES

Yield: 36

1 cup unsalted butter, at room temperature
2 teaspoons vanilla
1/3 cup granulated sugar
1 cup chopped pecans
2 cups all-purpose flour
1/4 cup powdered sugar

Preheat the oven to 325 degrees.

With an electric mixer, beat the butter for 30 seconds, until smooth and pale. Add the sugar and continue beating until light and fluffy. Add 2 teaspoons water and the vanilla; beat well. Fold in the flour and pecans. Shape into 1-inch balls and place on a baking sheet. Bake for 20 minutes, then let cool. Place the powdered sugar in a plastic bag and add the cookies. Shake gently to coat, and transfer to a serving platter.

FROSTING

2 (1-ounce) squares unsweetened chocolate
2 (1-ounce) squares semi-sweet chocolate
1 cup milk
4 tablespoons unsalted butter
4 cups sifted powdered sugar

In the top of a double boiler, combine the chocolate, milk, and butter. Place over medium heat and stir occasionally until the chocolate has melted. Remove from the heat and add the powdered sugar. Whisk with a fork until smooth. Refrigerate the icing for one hour, to firm. Using a pastry bag, pipe chocolate swirls onto cooled cookies. In lieu of a pastry bag, drop a teaspoon of frosting on each cookie. Refrigerate covered until use.