Snappy Turtle Cookies

• Refrigerated

  • 2 Egg

• Baking & Spices

  • 1/4 tsp Baking soda
  • 1/2 cup Brown sugar, firmly packed
  • 1/3 cup Chocolate chips, semisweet
  • 1/8 tsp Imitation maple flavor
  • 1 1/2 cups Pillsbury best all purpose flour or unbleached flour
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 1/4 tsp Vanilla

• Ingredients

  • 1 Frosting:

• Nuts & Seeds

  • 1 cup Pecan, halves

• Snacks

  • 1 Cookies

• Dairy

  • 9/16 cup Margarine or butter
  • 3 tbsp Milk

• Other

  • Recipe courtesy of Pillsbury®

Found on momlovesbaking.com

Ingredients

• Recipe courtesy of Pillsbury®
• 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 Pillsbury BEST® all purpose flour 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

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°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°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.

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