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  • Brittnee Thompson

    Epicute: Sandy Turtle Cookies- no recipe just idea.

  • Monterey Bay Aquarium

    sea turtle icebox cookies

  • Jenny McElroy

    Turtle Icebox Cookies- recipe calls for matcha powder but could probably use food color or cocoa instead

  • Katie Backus

    sea turtle cookies!!

  • Leigh Ashley Brown

    These are super cute icebox sugar cookies. The recipe and instructions needed to create these adorable little turtle cookies are below. Construction is fairly simple. Ingredients 3/4 cup + 2 tbsp flour (for the green dough) 1 1/2 cups flour (for the white dough) 2 tbsp matcha powder 16 tbsp (2 sticks) butter, softened at room temperature 3/4 cup sugar 1/2 cup powdered sugar 2 egg yolks, at room temperature 2 tsp vanilla extract black nonpareils 4 oz. semisweet chocolate Tools round 1" cookie cutter large straw (like one used for pearl milk tea) plastic wrap knife piping bag (though you can also use a ziploc bag with a very small hole cut out of one corner) Cream the butter with the two sugars. Mix in the egg yolks one at a time. Then, mix in the vanilla extract. Split this mixture in thirds and set aside for now. Get two separate bowls. To one bowl, add 3/4 cup + 2 tbsp flour and 2 tbsp matcha powder. Mix thoroughly. Add one third of the previously split mixture to the matcha and flour and mix until you get a dough. To the other bowl, add 1 1/2 cups flour. Add the remaining two thirds of the previously split mixture and mix until a dough forms. Now you should have one green matcha cookie dough and one white vanilla cookie dough.Split the vanilla dough in half. Place one half of the vanilla dough on a piece of plastic wrap. Roll it so it forms a log with a 1 1/4" diameter. Sandwich the matcha dough between two sheets of plastic wrap, and a rolling pin to roll it out to a rectangle as long as the vanilla log and wide enough to fully wrap around it (it'll be about 1/4" thick). Wrap the matcha dough around the vanilla dough log. Use your fingers to smooth out the crease formed. Cover the entire log in plastic wrap and refrigerate for 15 minutes.Once the dough log is firm, remove it from the refrigerator. Slice the log into 1/4" thick slices and place the cookies onto parchment lined baking sheets. Take the other half of the vanilla dough, sandwich it between plastic wrap, and roll it out to 1" thick. Use a round 1" cookie cutter to cut out circles from the dough. Use the cookie cutter to cut off part of the circle cut-out to form crescent shapes for the turtle heads. Use a big straw (like the ones for pearl milk tea) to cut out small circles from the dough (use a chopstick to poke the dough circles out of the straw if it gets stuck). Use a knife to cut each circle in half. Now stick 1 crescent and 5 small semicircles (4 for the feet and 1 for the tail) to each log slick on the baking sheets to form turtles.Preheat oven to 325°F. Pinch the tail semicircles (the ones at the very bottom) so they look triangular. Add two black nonpareil sprinkles on the crescent heads for the eyes. Once done, chill the baking sheets of cookie turtles for 10 minutes. Place in the oven to bake for 12-15 minutes. Let cool on the baking sheets for 3 minutes, then move the cookies to a cooling rack to finish cooling.Melt a bit of semisweet chocolate. Place it in a piping bag. Pipe two vertical lines on the shell (the white circle inside the matcha one). Then, pipe two horizontal lines on the shell perpendicular to the vertical lines.Wait for the chocolate to harden and then enjoy! These cookies should remain fresh up to a week in an airtight container.

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