Recipe: Snappy Turtle Cookies (Pillsbury Bake-Off, 1952) for Sandi

SNAPPY TURTLE COOKIES

FOR THE COOKIES:
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/4 teaspoon vanilla
1/8 teaspoon maple flavoring
1 whole egg
1 egg, seperated
1 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups pecan halves, split lengthwise
FOR THE FROSTING:
1/3 cup semi-sweet chocolate chips
3 tablespoons milk
1 tablespoon butter
1 cup powdered sugar

TO PREPARE THE COOKIE BATTER:
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.

WHEN READY TO BAKE:
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.

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

TO MAKE THE FROSTING:
In small saucepan, combine chocolate chips, milk and 1 tablespoon 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.

Makes 42 cookies
Source: From a Pillsbury Bake-off. Year 1952.