Snappy Turtle Cookies
Source of Recipe
Bake-Off Contest 4, 1952 Grand Prize Winner
List of Ingredients
- 1/2 cup firmly packed brown sugar
- 1/2 cup margarine or butter, softened
- 1/4 teaspoon vanilla
- 1/8 teaspoon maple flavor, if desired
- 1 whole egg
- 1 egg, separated
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 to 2 cups pecan halves, split lengthwise.
- Frosting:
- 1/3 cup semi-sweet chocolate chips
- 3 tablespoons milk
- 1 tablespoon margarine or butter
- 1 cup powdered sugar
Instructions
- In a 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.
- Stir in flour, baking soda and salt; mix well.
- Cover with plastic wrap; refrigerate about 1 hour for easier handling.
- Heat oven to 350*
- Grease cookie sheets. Arrange pecan pieces in groups of 5 on 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.
- Bake at 350* for 10 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheets.
- Cool completely.
- Frosting:
- 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.
- Add more powdered sugar if necessary for desired spreading consistency.
- Frost cooled cookies.
- Allow frosting to set before storing.
- Store in airtight container.
- yields: about 42 turtles
|
|
member logon
