{ Italian Seven Layer Cookies }

I come from a long lineage of family bakers. Cream and sugar are literally coded in my DNA.

And when I was growing up, the holidays signified one thing: cookie season! I would come home from school and my mom would have magazine clippings for cookie recipes that she wanted to try out at one of her infamous cookie exchanges. Given that it was not warm enough to play outside, she would encourage my sister and I to help her sift the flour, roll out the dough, and dip/glaze/sprinkle the tops of cookies in an effort to keep us from turning on the television (or the ‘boob-tube’ as it was referred to in my house!). Of course, we were always more more than happy to oblige!

We would make dozens of spritz cookies, sugar cookies, gingerbread cookies, chocolate chip cookies, pecan tassies, mixed nut turtles, and traditional Hungarian kiffles. But the one cookie we never made, was ironically the one that was my favorite–the Italian seven layer cookie.

Whenever I would spot these in a party tray assortment, I would pick them out, stuff them in a napkin, and then scurry away to eat them by my lonesome. I was–and still am–an Italian cookie fein and hoarder.

This year, I decided to make my own seven layer cookies using the recipe printed in Gourmet, December 2005, and since them endorsed by The Smitten Kitchen food blog. I will admit that they were quite laborious and involved to make, but since they can be frozen in large blocks, I will have them to enjoy/gift over the next few months (or weeks, depending on my level of self-control!).

{ Ingredients }

• 4 large eggs, separated
• 1 cup granulated sugar
• 1 (8 oz) can of almond paste
• 2 1/2 sticks of unsalted butter, softened
• 1 teaspoon almond extract
• 2 cups all purpose flour
• 1/2 teaspoon salt
• 25 drops red food coloring
• 25 drops green food coloring
• 1 (12 oz) jar of apricot preserves, heated and strained
• 7 oz of good-quality bittersweet chocolate (not unsweetened), roughly chopped

{ To Make Italian 7-layer Cookies }

Place oven rack in middle position and preheat oven to 350°F. Butter a 13- by 9-inch baking pan and line bottom with wax paper, leaving a 2-inch overhang on two of the ends, then butter paper.

Beat egg whites in mixer fitted with whisk attachment at medium-high speed until they just hold stiff peaks. Add 1/4 cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks. Transfer to another bowl.

Switch to paddle attachment, then beat together almond paste and remaining 3/4 cup sugar until well blended, about 3 minutes. Add butter and beat until pale and fluffy, about 3 minutes. Add egg yolks and almond extract and beat until well combined, about 2 minutes. Reduce speed to low, then add flour and salt and mix until just combined.

Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly.

Divide batter among 3 bowls. Stir red food coloring into one and green food coloring into another, leaving the third batch plain. Set the white batter aside. Cover the green batter with plastic wrap and chill in fridge.  Pour the red batter into the prepared pan and spread evenly with offset spatula (layer will be about 1/4 inch thick).

Bake red layer 8 to 10 minutes, until just set. (It is important to undercook. They’ll look like they’re not done, but a tester does come out clean.)

Using the paper overhang, transfer the layer to a rack to cool, about 15 minutes. Clean pan, then line with parchment or wax paper and butter paper in same manner as above. Bake white layer in prepared pan until just set. As white layer bakes, bring green batter to room temperature. Transfer white layer to a rack. Prepare pan as above, then bake green layer in same manner as before. Transfer to a rack to cool (see note #1).

When all layers are cool, invert green layer onto a parchment or wax-paper-lined baking sheet. Discard paper from layer and spread half of the apricot preserves on top. Invert white layer on top of green layer, discarding paper. Spread with remaining apricot preserves. Finally, invert the red layer on top of white layer and discard wax or parchment paper (see note #2).

Cover entire “layer-cake” with plastic wrap and weight down with a large baking pan (I stacked cook books on mine for extra weight!). Chill for at least 8 hours. BE PATIENT!

Remove weight and plastic wrap. Bring layers to room temperature. Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat. Keep chocolate over the hot water.

Trim edges of assembled layers with a long serrated knife so they are clean lines. Quickly spread half of chocolate in a thin layer on top of cake. Chill, uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of wax paper and place another baking sheet on top, then invert cake onto sheet and remove paper. Quickly spread with remaining chocolate. Chill until firm, about 30 minutes.

Cut lengthwise into desired number of strips, depending on the size and number of cookies that you want to yield. I cut mine into 10 I believe.   Cut strips crosswise into 3/4-inch-wide cookies  (see note #3).

**Do ahead: Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks. They’ll keep even longer in the freezer.

Three important notes:

Note #1. Don’t stack the cakes during the cooling process: Not because they crush each other (they won’t) or because they’ll stick (they don’t), but because that paper liner is greased on both sides from baking and the chocolate shell won’t quite stick right to exterior of the red layer because of the grease accidentally left on it.

Note #2. Be careful dividing your jam: If there is too much jam between one of the layers, it will ooze out when you cut the cake with a serrated knife. Sadly, the cookie will fall apart.

Note #3. They’re easier to cut when frozen: Nevertheless, they tasted amazingly and I was all ready to do a victory lap around my wee kitchen counter, however, when I got to cutting them up and then it all went south. People, these were trying to cut. The problem lies within the differing textures of the layers — the top hard chocolate shell more benefits from a sharp serrated knife (a regular, even very sharp knife will crack the edges when you press down on it), the same serrated knife that gets gummed with jam and tries to pull the soft cake layers in between apart. It was exasperating. It didn’t go well. I packed up some for a party and stuffed the rest in the freezer, only to discover the next day that these cut fantastically when frozen. Seriously. Trust me. I have the gummy floor and gray hairs to prove it.

{ Chocolate Chip Cookie Throwdown! }

When The New York Times published the recipe for their favorite chocolate chip cookie, shit hit the fan…..in the food blogging world, at least!  It was like everyone instantaneously took out their kitchen aid mixers and got to baking and blogging. Post after post on my RSS feed featured reviews commenting on the cookie’s flavor, texture, and composition. Bakers and cookie connoisseurs alike disputed in blog columns whether or not this recipe was actually the best, and then offered their comments/suggestions to make it even better. With all this sugary hype, I  knew that I would just have to try the recipe out for myself. And being the type A, OCD freak that I am, I decided that I would also give a go at two of the other recipes suggested as contenders for the title of best chocolate chip cookie: (1) Jacques Torres’ Original Chocolate Chip Cookie Recipe & (2) blogger, “Will Bake for Tattoos'” Chocolate Chip Cookie Recipe.

So with three types of freshly baked chocolate chip cookies before me, which cookie recipe proved victorious?!?

Jacques Torres’ Original Chocolate Chip Cookie Recipe!!!  (#2 on the baking sheet)

The New York Times recipe (#1 on the baking sheet) is a modified version of this classic (and it was a close second place), but the texture was uniform throughout the cookie. I liked that Jacques’ recipe  (#2 on the baking sheet!) had a crispier edge with a softer/chewier center.

The “Will Bake for Tattoos'” Recipe (#3 on the baking sheet) was far too commercial tasting in my opinion; it had a very “cakey” texture as opposed to a chewy texture, and the sugar in the cookie never caramelized to create a golden rim around the edge.

One thing that I did for all of the cookies, was allow them to chill in the refrigerator over night. The New York Times published an article in 2008, stating that the secret to a perfect chocolate chip cookie was to let it chill for a minimum of 24 hours, and ideally for 36 hours! I made sure to plan ahead (a rarity), and prepared my dough 24 hours in advance of baking to get the maximum quality out of the doughs.

Without further ado, here is the recipe for Jacques Torres Chocolate Chip Cookies:

{ Ingredients }

• 1 pound unsalted butter
• 1 3/4 cups granulated sugar
• 2 1/4 cups packed light-brown sugar
• 4 large eggs
• 3 cups plus 2 tablespoons pastry flour
• 3 cups bread flour
• 1 tablespoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 tablespoon pure vanilla extract
• 2 pounds bittersweet chocolate, coarsely chopped

{ Directions }

Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars.

Add the eggs, one at a time, mixing well after each addition.

Reduce the speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.

Using a 4-ounce ice cream scoop, drop the cookie dough onto the prepared baking sheets, about 2 inches apart.

Bake until lightly browned, but still soft, about 20 minutes.

Cool slightly on baking sheets before transferring to a wire rack to cool completely.

{ Pumpkin Chocolate Chip Cookies }

I was really sad about missing Thanksgiving dinner this year. Sad to the point where I dreamt about rosemary-infused stuffing, cranberry condiments, and golden-glazed turkey long after the holiday had passed. These thanksgiving “accruciaments” (as Tony Soprano would say) are all obsolete in Argentina, a country that is recognized for both its prized bovine and lack of importation. The only cans of cranberry sauce and pumpkin puree to be found, were in the possession of foreign service agents that had “special postal privileges.” There was literally a black market among BA expats for gravy starter and Sarah Lee products. Unfortunately, my measly teaching salary did not afford me one of these luxury canned items (I will never look at a food-drive the same way again), and so I resorted to a chicken stir-fry on Thanksgiving evening.

For a foodie like myself, this is a crime because Thanksgiving is unequivocally the best day of the year–a day where we are finally accompanied by family and friends in our passion for food and the desire to consume exorbitant amounts of it. So to miss such a momentous event…well, it’s downright depressing. So my family decided to have Thanksgiving round #2. They say it was just for me, but how many people really keep a spare Butterball in their freezer?!? A 16 pound one no less…

We made all of our Thanksgiving family favorites; starting with a juicy Lemon-Herb Roasted Turkey, accompanied by Roasted Garlic Mashed Potatoes, Lemon-Scented Broccoli, Rosemary and Sage Infused Stuffing, Corn, and my mom’s delicious Homemade Gravy!

But it wouldn’t be a proper Thanksgiving feast without some sort of pumpkin-flavored dessert, so my sister and I decided to try out Paula Deen’s recipe for Pumpkin Chocolate Chip Cookies (although we made some modifications, as one must with Paula Deen’s butter rich recipes!).

Overall, I thought the cookies had a really great flavor but they were more cake-like than cookie in composition. If you are a fan of soft cookies, then you will love these!! I would probably opt for my Pumpkin Spice Cupcakes with Cream Cheese Frosting in the future though, because I like crunchy cookies instead.

{ Ingredients }

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup white sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 2 cups (1 12-ounce bag) semisweet chocolate chips
• Nonstick cooking spray or parchment paper

{ To Make the Cookies } Preheat the oven to 350 degrees and prepare a cookie sheet with parchment paper or nonstick spray.

Using a mixer fitted with a paddle attachment, beat the butter until smooth. Beat in the sugar, whisking until light and fluffy.

Add the eggs 1 at a time, then mix in the vanilla and pumpkin puree. Scrape down the sides of the bowl, until everything is well combined.

In a separate mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

Slowly add the flour mixture to the wet mixture in 3 parts, and continue to mix on a low speed until well combined. Stir in the chocolate chips and drop cookies onto prepared cookie sheet. NOTE: I like to use a small ice cream scoop so that the cookie batter is evenly distributed!

Place the cookie sheet into the oven and allow to bake for 20-25 minutes, or until the tops are golden brown. Allow to cool and serve!

{ Hungarian Cream Cheese Cookies – Kiffles }

When I was growing up, the the holidays were marked by my Hungarian grandmother’s homemade cream cheese cookies (or Kiffles, as they are called in Hungarian). They would make their first appearance on Thanksgiving, and then she would continue to bake them until Christmas day. I couldn’t get enough of these little cookies, eating them by the plateful (and always getting caught because of the powdered sugar trail I would leave behind).

A kiffle is a moist and delicate pastry dough filled with lekvar (tart prune) or apricot preserves. This year, I have decided to continue the family cookie tradition here in Buenos Aires by making my great grandmother’s original recipe (yes, this is it). It is a simple recipe to make because only a few ingredients are required and no “special equipment” is needed!

NOTES: It is very important that you be patient and allow the ingredients to properly soften before beginning, or the dough will not come together right. Also, I suggest using King Arthur flour in this recipe because it is the best flour for baking. Since the dough is composed of so few ingredients, it is really important those those couple be of a very high quality. Splurge on the King Arthur if you can, but the recipe will work if you can’t find it (I couldn’t here in Argentina, and my cookies still came out fine).

{ Ingredients }

**Makes about 48 cookies

• 1 stick of unsalted butter, softened
• 1 stick of margarin, softened
• 1 (8 ounce) package of Philadelphia cream cheese, softened
• 1 tablespoon vanilla extract
• 3 1/2 cups King Arthur flour
• Lekvar or apricot preserves
• Confectioner’s sugar

{ To Make the Cookies } Preheat the oven to 350 degrees.

Using and electric mixer on medium speed, cream together the softened butter, margarin, and cream cheese. Add the vanilla extract and continue to mix until light and fluffy.

Add 3 cups of flour and mix with hands. The dough should be smooth but not sticky. If it is too sticky, continue to add flour until the right consistency is achieved. Divide the dough into four balls, cover in plastic wrap and put in freezer for 20 minutes.

Using a rolling pin, roll out the dough on a lightly floured surface and then cut the dough into small squares. Place a dollop of lekvar or apricot preserves in the center of the square and then bring two of the opposing dough corners together atop it.

Arrange cookies on a baking sheet lined with parchment paper and allow to bake for 7-8 minutes, or until the edges are golden brown. Remove from the oven and let cool.

Sprinkle with powdered sugar and serve!

Green Cafe ***

Assortment of Macarons at Cafe Green

212.677.0666

377 1st Ave (between 23rd and 22nd)

New York, Ny 10010

CHECK OUT THE MENU!

When you graduate high school, you move out of your house, and leave for college to start life on your own. Yes, I am aware that this is a politically incorrect over-generalization, but please do not take offense if you didn’t follow this path, because I’ve learned first hand that the chief value in going to college is that it’s the only way to learn it really doesn’t mean jack shit. Look at me for example, I went to a well-respected private university (go Canes!), and sure it was the best for years of my life, but that doesn’t change the fact that I am currently unemployed, with no income, in debt, living at home. Dropout Kelly on the other hand, has just been promoted to a management position at McDonalds, which provides a steady income, and she doesn’t have $160,000 of student loans to pay back. She also has a much healthier liver and knows what the heck a W2 form is. Now you’re going to make the argument that I will eventually get a better job than Kelly that provides me with a higher pay because I have a formal education. And it’s true that economists report that college education adds many thousands of dollars to a person’s lifetime income. But don’t we then spend this extra income sending our kids to college?! It is a vicious cycle really. And don’t even get me started on the girls who just go to college looking for a MRS degree…J-date is only about $30 a month and college is about $10,000. Do the math and save yourself the money.

Anyways, enough of this ridiculous tangent on education. The point is that I went to college and established my own way of living and doing things, and now I am forced to live back at home where I can no longer comfortably live in my particular manner. I cannot just roll out of bed and cook my breakfast in my underwear…shirt and pants are required. I cannot drink my orange juice straight out of the container…I need to use a small “juice” glass. I cannot leave the house without reporting where I am going and then giving an estimation of when I will be returning (and I need to call if I am later than my estimation). I cannot buy groceries and put them in the fridge with the confidence that they will be there later. In college, everyone has their own shelf in the fridge and you eat only what is on your shelf (unless you come home drunk and eat half your roommate’s box of Special K…but you admit it with shame the next morning and buy them a new box). At home, family is family, and what’s mine is yours is the name of the game. That means that the lifespan of a package of Oreos is about 36 hours.

It’s been one week and I needed some space of my own, so I headed out to New York City to meet up with a girlfriend from college that was visiting. As soon as I stepped out of Penn Station, I was overtaken by the aroma of delicious street food and from then on my mind was strictly on getting something to eat. In a hurry to meet my friend, I decided to stop at Green Café for some coffee and cookies. I got a delicious Cappuccino and the absolute best Macarons that I have ever had the pleasure of tasting.

There was an assortment of about 20 different flavors to choose from, all of which were displayed in a glass bakery case. I tried the Wedding Almond flavor and Casis (which is infused with currant flavoring). Personally, I preferred the sweet almond flavor over the tartness of the casis, but the textures on both were incredible. Ohh, and if you didn’t realize by now, the cookie I am referring to is a macaron, not to be confused with a coconut, chocolate-laced macaroon. I love those too, but a macaron is a cream-filled cookie sandwich, made from egg whites, almond powder, and a pinch of sugar. They usually come in very bright colors, that vary according to flavor. Some of the other varieties that I didn’t get to sample include; pistachio, caramel, crème brulee, espresso, raspberry, mango, vanilla, nutella, passion fruit, and lavender.

Assorted Macarons

Café Green has a small little seating area, and serves up healthy items for both breakfast and lunch such as omelets, paninis, and wraps. I would definitely go back for a macaron the next time that I am back in the city! I would have brought some home, but you can only imagine how quickly these things would be eaten given that Oreo’s usually only last a day and a half.

Gigi ****

Steak Chow Fun with Mushrooms and Eggplant Served Over Thick Egg Noodles

305.573.1520

3470 North Miami Ave

Miami, Fl 33127

CHECK OUT THE MENU!

When I go to a restaurant for the first time, I usually disclose the fact that I have a food blog and then ask the waiter what the top three menu items are, based on both their personal opinion and customer popularity. I do this for a few reasons; (1) I am hoping that they will try to “buy” a good review from me in exchange for some samples of free food and preferential service (but don’t worry, I am completely honest in my reviews and won’t be bought by a free appetizer!), (2) I really do like to try the signature dishes that a place is best known for, and (3) it narrows down the menu substantially and takes the guess work out of ordering!

When I arrived at Gigi in Midtown for the first time, I went through my usual routine and was happy and surprised to find that the waiter was equally as obsessed with food as I was (keep in mind that this is very unusual). I asked for some suggestions and he lit up, listing off his personal favorites and customer’s top picks. The limited menu is divided into sections labeled: basics, buns, raw, noodles, snacks, and rice bowls (the place is clearly Pan-Asian and Pacific Rim cuisine!).

To start, he recommended the Tuna Roll from the raw menu, which was similar to sushi (minus the rice) with Tuna, Avocado, Cucumber, and Citrus. The ingredients seem so simple, but the flavors are very full and clean. The citrus compliments the tuna, and the thin cucumber casing adds a nice crunch to the soft texture of the tuna and avocado.

Raw Tuna Roll with Avocado, Cucumber, and Citrus

Next we got an order of the Grilled Butternut Squash off the snack menu, served with yogurt sauce, spicy vinegar, and scallions. The squash was cooked to perfect with a nice black char from the grill on the edges, yet it was still super sweet. The yogurt sauce was nice and light, so it complimented the dish without over powering it. After polishing off our first round of squash, we went ahead and ordered a second….yes, it is that good!

Grilled Butternut Squash served with yogurt sauce, spicy vinegar, and scallions

We also placed an order for the Grilled Sweet Potato, served with Shiso hollandaise sauce, citrus, and scallions. This dish—also off the snack menu—looked very similar to the butternut squash, but it wasn’t nearly as good! Everyone’s forks attacked the butternut squash until it was gone, and then we slowly picked at the sweet potato….until the second order of squash arrived, of course! There was nothing wrong with the potatoes; they just looked too similar to the better tasting squash dish.

Grilled Sweet Potato, served with Shiso hollandaise sauce, citrus, and scallions

Next the waiter surprised us and brought out an order of Brussel Sprouts and Cauliflower for the table to sample. The vegetables were roasted and then tossed with fresh bacon and soy. The reason that I didn’t order them myself, is because I knew that I would compare them to the brussel sprouts served at Sugarcane, which are out of this freaking world! After trying Sugarcane’s version of brussel sprouts, I can no longer enjoy them prepared any other way, and even though the waiter tried to convert me to Gigis, they still didn’t hold a candle to Sugarcanes. They were tasty, but Sugarcane’s are simply incredible. Success on getting some free food though, right?!?

Brussel Sprouts and Cauliflower with Bacon and Soy

For my main dish, I ordered the Steak Chow Fun, which is sliced steak, mushroom, and eggplant, served over thick egg noodles (photographed at top of blog). I was a little surprised by the density and size of the noodles, which were like Italian paparedelle noodles. Most Asian noodles are very thin and delicate, and so this was unusual for me, but the dish was absolutely incredible! The meat was cooked just to my liking; it was very juicy and tender. The sauce that everything was tossed in had a great garlic-soy flavor, and it had the rich consistency of an eel sauce so it adhered nicely to the pasta. The mushrooms were little bites of heaven, it was like finding gold whenever I came across one with my chopsticks!

And finally, just when I thought the meal was over, the waiter brought out a miniature soft ice cream cone for everyone at the table (more free food, yay!) And of course, once the sweetness hit my lips, I wanted more. So, I walked myself over to the bar area and ordered up some cookies: Peanut Butter Chunk and Classic Chocolate Chip. These cookies are enormous and only $2!!!! It’s one of the best food deals that I have seen yet, especially since the cookies are amazingly delicious! I rarely want more than a couple bites of a cookie and I had no problem devouring the entire peanut butter monstrosity. I think my friend’s face captures just how delicious they were!

Miniature Soft-Serve Ice Cream Cones

Peanut Butter Cookie

The Amazingness of the Gigi Chocolate Chip Cookie

Overall, Gigi is an amazing place to grab a bite at any time, and especially late night. They are revolutionizing and redefining drunk-eating by staying open till 5 am on Friday and Saturday nights, and 3 am on week nights. I love everything about this place, and make sure you save room for one of the cookies!!

{ Mixed Nut Turtle Cookies }

Mixed Nut Turtle Cookies with Decadent Chocolate

Tis’ the cookie season once again. It seems that everyone is either making them, giving them, or receiving them, and then of course, we are all eating them! The holidays and cookies just tend to go hand in hand. Some of my fondest Christmas memories as a little kid are in the kitchen making Spritz cookies with my mom. We would stand at the center island for hours each day making dough, greasing cookie sheets, and sprinkling the tops of our cookie cut outs. I think our tiny house could have been heated solely by the oven during cookie-making week! Thankfully, our cookies have evolved since these days and we no longer make Spritz cookies, which might as well be butter packets with sprinkles (superrrrr fattening). Instead, our new favorite holiday cookies are these Mixed Nut Turtles, which have a decadent layer of chocolate to top them off! It’s a nice change from the classic chocolate chip, snicker doodle, and oatmeal raisin. Put these on a tray of assorted cookies at a party, they will surely be the first to go. There is just something irresistible about the saltiness of the nuts contrasting the sweetness of the chocolate and cookie dough. The texture is great too, because the cookie is a little soft and the nuts are nice and crunchy. (Warning: May cause euphoria). The dough is very easy to make. I have never had a problem attaining the right consistency, as long as you make sure the butter is room-temperature before you use it (I cheat and throw mine in the microwave on defrost for a few seconds just to be sure!). They are the ultimate holiday cookie though so I encourage you to try them!

{ Ingredients }

• ¾ cup butter, softened
• ½ cup sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 ½ cups all purpose flour
• 1 (9.75 ounce) can of mixed nuts—almonds, cashews, macadamia, and walnuts
• 1 ½ cups (9 ounces) semisweet chocolate morsels/chips
• 2 teaspoons shortening

{ To Make Cookies }

**Makes about 26 cookies.

Preheat oven to 350 degrees. Beat the butter at a medium speed with an electric mixer (fitted with paddle attachment) until creamy. Gradually add sugar, beating well. Add egg yolk and vanilla, scrapping down sides. Add flour to butter mixture, beating until just blended.

What The Finished Dough Should Look Like

Using two spoons, drop dough onto cookie sheet about 2 inches apart. Flatten each ball into a 2-inch circle, using fingers. Firmly press nuts into the tops of cookies.

Turtles Before Going Into Oven

Bake for 10 to 12 minutes or until edges are lightly browned (I like to rotate my pans half way through). Cool on baking sheets for 1 minute and then remove cookies and transfer to wire racks to cool completely. Place chocolate and shortening in top of a double boiler over hot water, stirring until melted.

Double Boiler System

Spoon the chocolate on top of the cookies, concentrating on the center and nuts. Let stand until chocolate hardens. Serve and Enjoy!