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Snappy Turtle Cookies

(31)

7 reviews

1 hr 30 min prep time
2 hr 45 min total time
14 ingredients
42 servings

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

Bake-Off® Contest 04, 1952

Beatrice Harlib

Lincolnwood, Illinois

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

Steps

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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 90
Calories from Fat: 45

% Daily Value

Total Fat: 5g; 8%
Saturated Fat 1g 5%
Cholesterol: 10mg; 3%
Sodium: 55mg; 2%
Total Carbohydrate: 10g; 3%
Dietary Fiber 0g 0% Sugars 6g
Protein: 1g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 2%; 2%

Exchanges:

1/2 Starch; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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