Snappy Turtle Cookies are turtle shaped sugar cookies with pecans and a creamy chocolate frosting on top. Just like mom used to make.
Today was the perfect day to bake because it SNOWED! And we live in Georgia. Yay! But it also got me distracted, so as promised, here are the photo instructions (one day late – shhhh) on how to make these yummy cookies.
Snappy Turtle Cookies won the 4th Pillsbury Bake-Off in 1952. Recipe on Pillsbury.com by Beatrice Harlib of Lincolnwood, Illinois. Above photo shows the ingredients for the cookie dough portion of the recipe.
First you mix the butter and the brown sugar until light and fluffy. Then you add the whole egg, egg yolk and flavorings (make sure to reserve the egg white for later). Mix well. Stir in the flour, baking soda and salt. Mix well. Cover dough with plastic wrap and refridgerate for 1 hour.
Meanwhile, chop the pecans in half lengthwise.
Take chilled dough and shape into 1 inch balls. Place pecans in groups of 5 on greased cookie sheet or lined with a silicone mat such as this one. Dip each ball in egg white and gently press onto pecans. Bake 10-12 minutes at 350 degrees.
For frosting, place 1/3 cup semisweet chocolate chips, 1 tablespoon of butter and 3 tablespoons of milk in a small saucepan. Cook on low heat, stirring constantly until all is melted and combined. Remove from heat and stir in 1 cup powdered sugar (or more to make it thicker).
Your chocolate frosting should look something like this. Let cool before frosting cookies.
Frost cooled cookies.
Now comes the fun part. You can eat them! They are so yummy! I think the Maple Flavoring gives them a unique and delicious flavor. And the chocolate and pecans, of course. Enjoy!
Note: This recipe is featured on the Southern Plate website for Cookie Plan Monday!
Snappy Turtle Cookies
- Recipe courtesy of Pillsbury®
- 1/2 cup firmly packed brown sugar
- 1/2 cup margarine or butter softened
- 1/4 teaspoon vanilla
- 1/8 teaspoon imitation maple flavor if desired
- 1 egg
- 1 egg separated
- 1 1/2 cups Pillsbury BEST® all purpose flour or unbleached flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup pecan halves split lengthwise
- 1/3 cup semisweet chocolate chips
- 3 tablespoons milk
- 1 tablespoon margarine or butter
- 1 cup powdered sugar
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.
I made 24 cookies when testing this recipe.
Stay tuned for next week’s recipe – “My Inspiration” Cake. (FYI – I am making all 52 Pillsbury Bake-Off Grand Prize Winning Recipes in 52 Weeks. I started on Jan. 7 this year, so I will be making and posting the recipes on the 7th day each week.)