Cookies:
1/2 C firmly packed brown sugar
1/2 C margarine or butter,
softened
1/4 t vanilla
1/8 t maple extract, if desired
1 egg
1 egg, separated
1 1/2 C all purpose flour
1/4 t baking soda
1/4 t salt
1 C pecan halves, split lengthwise
Frosting:
1/3 c. semisweet chocolate
chips
3 T milk
1 T margarine or butter
1 C powdered sugar | In large bowl, combine brown sugar and margarine
; beat until fluffy.
Add vanilla, maple flavoring, 1 whole egg and 1 egg yolk; beat well.
Add flour,baking soda,
and salt; mix well.
Cover with plastic wrap; refrigerate at least one hour for easier handling.
Heat oven to 350
degrees.
Grease cookie sheets.
Arrange pecan pieces in groups of 5 on greased cookie sheets to resemble head and
legs of turtle.
Remove dough from refrigerator and roll into 2 in balls.
In small bowl, beat egg white.
Dip bottoms of dough in beaten egg white; press lightly onto pecans. (tips of pecans should show)
Bake at 350 degrees
for 10 to 12 minutes or until edges are light golden brown.
Immediately remove from pans.
Cool 15 minutes or
longer until completely cooled.
Meanwhile, in small saucepan, combine chocolate chips, milk, and margerine, 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 consistancy.)
Frost cooled cookies and let stand until set.
Store in tightly
covered container. |
