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White chocolate turtle cookies

Time 1 hour 15 minutes
Yields Makes 4 dozen cookies
White chocolate turtle cookies
(Ricardo DeAratanha / Los Angeles Times)
1

Heat the oven to 375 degrees. In a medium bowl, whisk together the flour, cocoa and baking soda. Set aside.

2

In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter, 1 cup granulated sugar and the brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. With the mixer running at low speed, slowly add the flour mixture until completely combined. Beat in one-half cup of the chopped pecans.

3

In a small bowl, combine the remaining one-half cup pecans with the remaining tablespoon of granulated sugar and the cinnamon.

4

Assemble the cookies: Flour your hands to keep the dough from sticking. Take about 1 tablespoon of the dough and shape it around one Rolo candy, covering it completely, dip one side of each cookie into the pecan-sugar-cinnamon mixture (the cookies will look like adorable little truffles at this point). Place the cookies, nut side up, 2 inches apart on an ungreased cookie sheet.

5

Bake the cookies until set and slightly cracked (the cookies will flatten as they bake), 7 to 9 minutes. Cool 2 minutes, then remove to a wire rack to cool completely.

6

Melt the white chocolate: Place the white chocolate in a glass or microwave-safe bowl, and heat, stirring every 15 seconds, until melted and smooth. Pour the chocolate into a plastic bag and snip off a corner. Drizzle the chocolate over the cooled cookies. Set aside the cookies until the white chocolate is set, about 10 minutes. Enjoy!

Adapted from a recipe by Nicole Cleghorn.

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