Title: Snappin' Turtle Cookies
Categories: Cookie
Yield: 1 Servings
| 1/2 | c | Butter or margarine, softene |
| 1/2 | c | Firmly packed brown sugar |
| 1 | | Egg |
| 1 | | Egg, separated |
| 1 | ts | Vanilla extract |
| 1 1/2 | c | All-purpose flour |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 12 1/2 | | Dozen pecan halves |
| | | Frosting |
| | | Frosting |
| 2 | | (1-ounce) squares unsweetene |
| 1/4 | c | Milk |
| 1 | tb | Butter or margarine |
| | | About |
Easter. 1-3/4 cups sifted powdered sugar Cream butter; gradually add brown
sugar, beating at medium speed of an electric mixer until light and fluffy.
Add 1 egg, 1 egg yolk, and vanilla, beating until well blended.Combine
flour, soda, and salt; add to creamed mixture, mixing well. Chill dough at
least 1 hour. Arrange pecan halves in groups of 5 on ungreased cookie
sheets, resembling head and legs of turtles. Shape dough into 1-inch balls,
and dip bottoms in remaining egg white. Press gently onto pecans to
resemble turtle bodies. Bake at 350 degrees for 10 to 12 minutes. Cool on
wire racks. Spread frosting on tops of cookies. Yield: 2-1/2
dozen.FROSTINGCombine chocolate, milk, and butter in a small saucepan; cook
over low heat, stirring constantly, until chocolate melts. Remove from
heat. Add powdered sugar; beat until smooth. Yield: about 1 cup.