Turtleback Cookies

Ingredients

Cookie Ingredients

1 box Duncan Hines Spice Cake Mix
2 eggs
1/2 cup chopped pecans
1/2 cup oil
2 tbsp water

Icing Ingredients

1 stick butter
1/2 cup brown sugar
3 cups confectioner’s sugar, sifted
5 tbsp cream or milk
pecan halves (option) use to garnish the top of the cookies

Instructions

Cookie Instructions

Using a mixer on medium speed, beat together all the cookie ingredients except pecans, until well blended.
Stir in pecans.
Drop with a 1.5 inch cookie scoop onto parchment paper or lightly greased cookie sheet.
Bake at 350 for about 12 minutes. Remove and cool on racks.

Icing Instructions

Bring butter and brown sugar to a boil and simmer for 2 minutes.
Remove from heat and add confectioner’s sugar and milk or cream.
Blend with a wire whisk until smooth and spread onto cookies.

Notes

Now. There’s some discussion about whether it’s best to let the cookies cool entirely before icing. Personally, I am not a big fan of thick sugary icing, so I prefer to use about half as much icing and spread it on while the cookies are still warm. The icing doesn’t make quite as hard a shell that way, and that’s Patty’s preference, too. I also like to press one pecan half into the top of each cookie before the icing sets.