Snapping Turtle Cookies
Yield
2 dozenPrep
20 minCook
10 minReady
1 hrsTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine, |
|
| ½ | cup |
brown sugar
firmly packed |
*
|
| 1 | each |
eggs
|
|
| 1 | each |
eggs
separated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 12 ½ | each |
pecan halves
|
*
|
| 1 | x |
frosting
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine, |
|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 1 | each |
eggs
|
|
| 1 | each |
eggs
separated |
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 12.5 | each |
pecan halves
|
*
|
| 1 | x |
frosting
|
* |
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.
