Turtle Snickerdoodles

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 3/4 cup All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Cinnamon
  • 1/2 tsp Salt
  • 1 1/2 cup Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1 (7oz bag Pecan, halves

• Other

  • 1 bag Rolo (or other chocolate and caramel candies

Found on garnishandglaze.com

Ingredients

• 2¾ cup all-purpose flour
• ½ teaspoon Salt
• 2 teaspoon baking powder
• 1 cup butter, unsalted, room temp.
• 1½ cup Sugar
• 2 eggs, large
• 1 teaspoon vanilla
• ½ teaspoon cinnamon
• 1 (7oz) bag of Pecan halves
• 1 bag Rolo (or other chocolate and caramel candies)

Directions

• Preheat oven to 400F.
• In a mixing bowl cream butter and sugar together until smooth.
• Add eggs one at a time, mixing until just combined.
• Add vanilla and continue mixing.
• In a separate bowl combine flour, baking powder, cinnamon, and salt.
• Add flour mixture to butter mixture and beat until the dough is smooth.
• Refrigerate for 30 minutes - 1 hour.
• Line a baking sheet with parchment paper or a silpat mat.
• Roll dough into 1 inch balls and gently press down on them with the bottom of a glass, or the palm of your hand to flatten them slightly.
• Bake for 6 minutes, then remove cookies from oven and press an unwrapped rolo into the center of each cookie.
• Place cookies back in the oven for 2 minutes.
• Remove from oven and press a pecan half into each roll, flattening it.
• Move cookies to a wire rack and let cool completely.
• Store in an airtight container.