Snappy Turtle Cookies

Enjoy these turtle shaped cookies, frosted with chocolate – a tasty dessert treat!

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Servings 42

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( 33 ) Ratings

33 Ratings

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9095bc5c-502d-4eac-b7c4-954381c1e665

Bake-Off® Contest 04, 1952

Beatrice Harlib

Lincolnwood, Illinois

ingredients 14
Prep Time 1 hr 30 min
Total Time 2 hr 45 min

Ingredients

Cookies

1/2: cup firmly packed brown sugar

1/2: cup margarine or butter, softened

1/4: teaspoon vanilla

1/8: teaspoon imitation maple flavor, if desired

1: egg

1: egg, separated

1 1/2: cups all purpose or unbleached flour

1/4: teaspoon baking soda

1/4: teaspoon salt

1: cup pecan halves, split lengthwise

Frosting

1/3: cup semisweet chocolate chips

3: tablespoons milk

1: tablespoon margarine or butter

1: cup powdered sugar

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Directions

1 In large bowl, combine brown sugar and 1/2 cup margarine; beat until light and fluffy. Add vanilla, maple flavor, 1 whole egg and 1 egg yolk; beat well.
2 Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt; mix well. Cover with plastic wrap; refrigerate about 1 hour for easier handling.
3 Heat oven to 350°F. Grease cookie sheets. Arrange pecan pieces in groups of 5 on greased cookie sheets to resemble head and legs of turtle. In small bowl, beat egg white. Shape dough into 1-inch balls. Dip bottoms in beaten egg white; press lightly onto pecans. (Tips of pecans should show).
4 Bake at 350°F. for 10 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.
5 In small saucepan, combine chocolate chips, milk and 1 tablespoon margarine; cook over low heat, stirring constantly until melted and smooth. Remove from heat; stir in powdered sugar. If necessary, add additional powdered sugar for desired spreading consistency. Frost cooled cookies. Let frosting set before storing. Store in tightly covered container.