| JEREMY'S FAMOUS TURTLES |
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Makes 7-1/2 dozenCookies 3 egg whites 1 egg yolk 1 -1/4 cups Butter Flavor Crisco all-vegetable shortening or 1 1/4 Butter Flavor Crisco sticks plus additional for greasing 3/4 cup firmly packed brown sugar 1/2 cup granulated sugar 1 teaspoon vanilla 1 -3/4 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 1/2 cup butterscotch chips 1/2 cup semi-sweet chocolate chips 1/2 cup chopped dates 1/2 cup chopped pecans 1/2 cup diced dried fruit bits 1/3 cup cinnamon applesauce 1/4 cup toasted wheat germ 1/4 cup ground shelled sunflower seeds 2 tablespoons honey 3 cups oats (quick or old-fashioned), uncooked 8 ounces (2 cups) pecan halves Coating 1 to 2 egg whites, lightly beaten 1/2 cup granulated sugar For Cookies Place 3 egg whites in medium bowl. Beat at medium speed of electric mixer until frothy. Beat in egg yolk until well blended. Combine shortening, brown sugar and granulated sugar in large bowl. Beat at medium speed until well blended. Add egg mixture and vanilla. Beat until well blended. Combine flour, baking soda and salt. Add gradually to shortening mixture at low speed. Stir in, one at a time, butterscotch chips, chocolate chips, dates, chopped nuts, fruit bits, applesauce, wheat germ, sunflower seeds, honey and oats. Cover. Refrigerate dough 1 hour. Heat oven to 350ºF. Grease baking sheets with shortening. Place sheets of foil on countertop for cooling cookies. Shape dough into 1-1/2-inch balls. Cut pecan halves into 4 lengthwise pieces for legs. Save broken pieces for heads and tails. For Coating Dip top of cookie ball in beaten egg white, then dip in sugar. Place cookies, sugar side up, 2-1/2-inches apart on prepared baking sheets. Insert lengthwise nut pieces for legs. Flatten slightly. Place nut sliver for tail and rounded nut piece for head. Bake one baking sheet at at time at 350ºF for 9 to 11 minutes or until lightly browned. Do not overbake. Reposition nuts, if necessary. Cool 30 seconds on baking sheets. Remove cookies to foil to cool completely. |
