Snappy Turtle Cookies
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| | beatrice harlib lincolnwood, illinois |
| | 4th bake-off. contest, 1952 $25,000 |
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| | cookies |
| 1/2 cup | firmly packed brown sugar |
| 1/2 cup | margarine or butter, softened |
| 1/4 tsp | vanilla |
| 1/8 tsp | imitation maple flavor, if desired |
| 1 | egg |
| 1 | egg, separated |
| 1-1/2 cup | pillsbury best. all purpose or unbleached |
| | flour |
| 1/4 tsp | baking soda |
| 1/4 tsp | salt |
| 1 cup | pecan halves, split lengthwise |
| | frosting |
| 1/3 cup | semisweet chocolate chips |
| 3 Tbsp | milk |
| 1 Tbsp | margarine or butter |
| 1 cup | powdered sugar |
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| prep time: 1 hour 30 minutes (ready in 2 hours 45 |
| minutes) |
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| 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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| 3-1/2 doz. | cookies |
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| www.bakeoff.com |
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| (ID: 13128) Mirror: rec.food.recipes: Wed, Apr 23, 2003 |