Turtles

8 ounces unsalted butter, room temperature

100 grams granulated sugar

1 1/2 teaspoons vanilla extract

1 tablespoon water, room temperature

280 grams Cup4Cup multipurpose gluten-free flour

72 pecan halves, optional

Chocolate Frosting

4 ounces unsalted butter, melted

1/2 cup Droste cocoa

Dash salt

4-5 cups powdered sugar

1/4 cup milk

1 teaspoon vanilla extract

Make the cookies.

Preheat the oven to 325 degrees. Line a sheet pan with parchment paper.

Beat the butter until it is pale and fluffy. Add the sugar and continue beating until fluffy. Add the vanilla extract and water, and mix well. Add the flour and mix until it is well incorporated.

Roll the dough into 24 balls. Press them onto the prepared sheet pan. Press three pecan halves onto each cookie, if using. Bake for 15 to 20 minutes until slightly golden.

The cookies must cool completely.

Make the frosting.

Combine the butter, cocoa, and salt. Gradually add about 2 cups of the powdered sugar, mixing well using an electric mixer. Add about 2 tablespoons of the milk and the vanilla extract and mix well. Add the rest of the powdered sugar. If the frosting is too thick, add the rest of the milk. Using a whisk attachment, beat on high for 5 minutes. It really is necessary to beat the frosting for 5 minutes because it makes the frosting fluffy.

Finish the cookies.

Pipe the frosting onto the cookies. Store at room temperature.