Snappy turtle cookies

Yield: 1 batch

Measure Ingredient
½ cup Firmly packed brown sugar
½ cup Butter, softened
¼ teaspoon Vanilla
⅛ teaspoon Maple flavor (opt)
1 \N Egg
1 \N Egg, separated
1½ cup Flour
¼ teaspoon Baking soda
¼ teaspoon Salt
1½ cup Up to ...
2 cups Pecan halves, split length-
\N \N Wise
⅓ cup Semi-sweet chocolate chips
3 tablespoons Milk
1 tablespoon Butter
1 cup Powdered sugar

(1952 Pillsbury Bake Off Winner) In large bowl, combine brown sugar and ½ c butter; beat until light and fluffy. Add vanilla, maple flavoring, 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. 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 one inch balls. Dip bottoms in beaten egg white; press lightly onto pecans (tips of pecans should still show).

Bake at 350 degrees for 10 to 12 minutes or until edges are light golden brown. Immediately remove from cookies sheets. Cool completely.

In small saucepan, combine chocolate chips, milk and 1 T butter; cook over low heat, stirring constantly until melted and smooth. Remove from heat; stir in powdered sugar. Add additional powdered sugar if necessary for desired spreading consistency. Frost cooled cookies.

Allow frosting to set before storing. Store in airtight container.

Makes 3½ dozen.

Beatrice Harlib, IL.

Submitted By TERRI WOLTMON On 02-22-95

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