Snappy Turtle Cookies
- Course: Dessert
Reynolds Kitchens tip
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- 1/2 cup packed brown sugar
- 1/2 cup butter or margarine, softened
- 1/4 teaspoon vanilla
- 1/8 teaspoon maple flavor, if desired
- 1 egg
- 1 egg, separated
- 1 1/2 cups Pillsbury BEST® all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup pecan halves, each broken lengthwise into 2 pieces
- 1/3 cup semisweet chocolate chips
- 3 tablespoons milk
- 1 tablespoon butter or margarine
- 1 cup powdered sugar
In large bowl, beat brown sugar and / cup butter with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Beat in vanilla, maple flavor, whole egg and egg yolk until well blended. On low speed, beat in flour, baking soda and salt. Cover with plastic wrap; refrigerate at least hour for easier handling.
Heat oven to °F. Line cookie sheets with parchment paper. Arrange pecan pieces in groups of on cookie sheets to resemble head and legs of turtle. In small bowl, beat egg white with fork or wire whisk. Shape dough into inch balls. Dip bottoms in beaten egg white; press lightly onto pecans (tips of pecans should show).
Bake to minutes or until edges are light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about minutes.
Meanwhile, in quart saucepan, heat chocolate chips, milk and tablespoon butter over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat. Stir in powdered sugar. If necessary, add additional powdered sugar until frosting is spreadable. Frost cooled cookies. Let frosting set before storing in tightly covered container.
Pillsbury BakeOff® Contest
Contest Name: BakeOff® Contest
Contestant Name: Beatrice Harlib
BakeOff is a registered trademark of General Mills ©. Crisco is a trademark of The J.M. Smucker Company
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