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Turtle Cookies I

SUBMITTED BY: Mellan PHOTO BY: Jessica

"I haven't made these in years and had a hard time finding the recipe :-)"
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 4 star rating.
Read Reviews (1)
Original recipe yield 2 1/2 dozen

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 egg, separated
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 36 pecan halves
  • 2 (1 ounce) squares unsweetened chocolate
  • 1/4 cup milk
  • 1 tablespoon butter
  • 1 3/4 cups sifted confectioners' sugar

DIRECTIONS

  1. Cream butter or margarine, gradually add brown sugar, beating at medium speed of an electric mixer until light and fluffy.
  2. Add 1 egg, 1 egg yolk, and vanilla; beating until well blended.
  3. Combine flour, baking soda and salt; add to creamed mixture, mixing well.
  4. Chill dough at least 1 hour.
  5. Arrange pecan halves in groups of 5 on ungreased cookie sheets, resembling head and legs of turtles.
  6. 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 F (180 degrees C) for 10 to 12 minutes. Cool on wire racks. Spread frosting on top of cookies.
  7. To Make Frosting: Combine chocolate squares, milk and 1 tablespoon butter or margarine in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat. Add approximately 1 3/4 cups confectioner's sugar; beat until smooth.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 4, 2006 by Jessica
Grew up eating these cookies from our local chain of bakeries. Only difference from the ones I... MORE


 
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Nutritional Information
Turtle Cookies I

Servings Per Recipe: 12

Amount Per Serving

Calories: 300

  • Total Fat: 14.5g
  • Cholesterol: 59mg
  • Sodium: 180mg
  • Total Carbs: 41.2g
  •     Dietary Fiber: 1.4g
  • Protein: 3.7g

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