Snappy Turtle Cookies

"From a Pillsbury Bake-off. Year 1952. These sound like yummy cookies!"
 
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Ready In:
32mins
Ingredients:
14
Yields:
42 cookies
Serves:
42
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ingredients

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directions

  • In large bowl, combine brown sugar and 1/2 cup butter; 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 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 beatn egg white; press lightly onto pecans.
  • Bake at 350 for 10 to 12 minutes or until edges are lightly golden brown. Immediately remove from cookie 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 more powdered sugar if necessary for desired spreading consistency. Frost cooled cookies. Allow frosting to set before storing. Store in airtight container.

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