Snapping Turtle Cookies
Submitted by SusieRae
Adorable brown sugar pecan cookies shaped like tiny turtles with pecan halves for legs and heads. Frosted and irresistible, these bake up in about 10 minutes.
YIELD
2 dozenPREP
20 minCOOK
10 minREADY
1 hrsThese cookies are as fun to make as they are to eat.
A buttery brown sugar dough gets chilled, rolled into balls, and pressed onto clusters of pecan halves arranged to look like little turtle legs and heads. Egg white glues the dough to the nuts, and after a quick bake they puff up into the cutest creatures on your cookie sheet.
A coat of frosting finishes them off, and good luck getting them to the cookie jar before everyone grabs one straight off the cooling rack.
Kids absolutely lose their minds over these.
Kitchen Tips
- Chill the dough for at least an hour. It’s too soft to shape otherwise and will spread too much in the oven.
- Arrange five pecan halves per cookie in a star pattern (four legs, one head) before pressing the dough ball on top.
- Dip only the bottom of the dough ball in egg white. This acts as glue to hold the turtle body onto the pecans.
- Chocolate frosting turns these into chocolate turtles, which feels very on-brand if you’re a caramel-pecan-chocolate fan.
Ingredients
Directions
Cream butter; gradually add brown sugar, beating at medium speed of an electric mixer until light and fluffy.
Add 1 egg, 1 egg yolk, and vanilla, beating until well blended.
Combine flour, soda, and salt; add to creamed mixture, mixing well.
Chill dough at least 1 hour. Arrange pecan halves in groups of 5 on ungreased cookie sheets, resembling head and legs of turtles.
Shape dough into 1 inch balls, and dip bottoms in remaining egg white.
Press gently onto pecans to resemble turtle bodies.
Bake at 350℉ (180℃). for 10 to 12 minutes.
Cool on wire racks. Frost.
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