Snappy Turtle Cookies
Snappy Turtle Cookies
Enjoy these turtle shaped cookies, frosted with chocolate – a tasty dessert treat!This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1952.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
Servings
42
servings
Ingredients
- 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 cup all purpose or unbleached flour
- 1/4 teaspoon salt
- 1 cup pecan halves, split lengthwise
- 1/3 cup semisweet chocolate chips
- 3 tablespoon milk
- 1 tablespoon margarine or butter
- 1 cup powdered sugar
Directions
- 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.
- 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.
- Heat oven to 350 degrees 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).
- Bake at 350 degrees 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.
- 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