Christopher wrote:

>With New Orleans turtle cookies you
> press the cookie dough on top of the
> nuts (I used pecans). The nuts roast on
> the bottom. Roasted nuts have a lot
> more flavor.

You are so right, nuts that are toasted (roasted) have a much better
flavor. I think nuts make anything better, but unfortunately, when I
bake for our family every Sunday, I leave the nuts out, as our one d-i-l
doesn't care for nuts, and neither do some of the grandchildren.
Sometimes I add the nuts to half the recipe, and stick a toothpick down
in the top of the side that has the nuts, so they'll know.

Whenever I make anything that calls for almonds, I usually toast them
first in the oven. I also have done the same with pecans and have a
glazed walnut recipe, where toast them in the oven to start with, and
cook together sugar, water, salt, cinnamon and vanilla till it's a
certain temperature and stir in the toasted walnuts until creamy and
spread them out on a buttered platter, and separate with a fork as they
cool. They are addictive!

Today I'm making cherry squares and cream cheese marble bars, and
neither call for nuts.

Judy