Reviewer:

Reviewed: Dec. 29, 2010

They were ok but the cookie was a little to sweet for me. You also need a lot more than 30 pecan halves I think they might have ment 300.

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13 users found this review helpful

Reviewer:

saosport23

Cooking Level: Expert

Reviewed: Feb. 6, 2011

A little time-consuming but a delicious and pretty cookie. Only thing to watch, the caramel will continue to spread, even after cooling. Some of the cookies ended up looking a little sloppy because of it. Keep them level.

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33 users found this review helpful

Reviewer:

baker1968

Reviewed: Mar. 3, 2011

Wow. NICE cookie. My only change was to change the chocolate to a chocolate ganache drizzle. This is a definite crowd pleaser!

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11 users found this review helpful

Reviewer:

Made_in_Michigan

Cooking Level: Intermediate

Reviewed: Dec. 17, 2011

For some reason rolling out cookie dough is something I have not been able to be successful at. After chilling the dough I dropped by rounded tablespoons on to the cookie sheet. Then flattened with the bottom of a small class dipped in flour. After cooling I put on the caramel, then one half of a pecan and drizzled with chocolate. -YUM

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4 users found this review helpful

Reviewer:

Blaufey

Reviewed: Dec. 20, 2011

Cookie was a huge hit. Next time I make it I will reduce flour by 1/2 C...dough was too dry. You need at least 3X the pecans the recipe shows. You need more chocolate. I will also make my own caramel

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3 users found this review helpful

Reviewer:

Sue

Reviewed: Dec. 20, 2011

Okay so this cookies is super good! BUT it is time consuming and the caramel, chocolate topping, and pecans ran a short. I followed the reciepe but, came up with a whole zip lock bag full of plain cookies. I would say to double those ingredients to make sure you have enough toppings... AND one more tip: Make sure you refridgerate them because they are a messy cookie because of the caramel.... :0)

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Reviewer:

ejmumm

Reviewed: Dec. 21, 2011

I liked the idea of recreating the pecan turtle into a cookie so I added this to my Christmas cookie line-up this year. Since I was preheating the oven anyways I took the opportunity to toast the pecans on a baking sheet for 5-10m which really brought out the flavor and gave them crunch. Knowing I wouldn't have enough pecans I set out to only place one in each cookie center. For the cookie dough, I reduced the white sugar by 1/2 cup as one reviewer stated they were too sweet alongside the toppings. I wished I had also reduced the flour by 1/2 cup as they did not turn out as soft and chewy as I had hoped. I didn't see that comment until it was too late. The dough was remarkably easy to roll out and work with. I'm used to butter based recipes so it was nice not having to rush thru and continual chill the dough scraps. I rolled my second batch slightly thicker and baked exactly 5min because the first were not only dry and very crisp. I didn't have too much trouble with the caramel running off but next time I would wait for it to set a bit before placing the pecan in the center. They had a tendency to get dragged off to the side. Just don't want too long so the caramel isn't too hard. All and all definitely a good looking cookie that will round out my Christmas platter. Next time I'll heed this advice to improve the cookie texture.

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4 users found this review helpful

Reviewer:

Kate

Cooking Level: Intermediate

Reviewed: Dec. 28, 2011

Very good. This recipe makes a very large batch. Some cooks may want to cut in half.

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1 user found this review helpful

Reviewer:

Jen Brown

Cooking Level: Intermediate

Home Town: Lyndonville, New York, USA

Living In: Benton, Arkansas, USA

Reviewed: Dec. 30, 2011

This recipe was so good! I made them for a cookie exchange and didn't change a thing and they turned out great! Excellent quantity cookie...my only suggestion (if you call it that) was let the carmel set several hours (i did mine over night) before drizzling the chocolate on. It makes it a little easier to handle that way

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1 user found this review helpful