Prep 20 mins
Cook 12 mins
From a Pillsbury Bake-off. Year 1952. These sound like yummy cookies!
- 1⁄2 cup firmly packed brown sugar
- 1⁄2 cup butter, softened
- 1⁄4 teaspoon vanilla
- 1⁄8 teaspoon maple flavoring
- 1 whole egg
- 1 egg, seperated
- 1 1⁄2 cups flour
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 1⁄2 cups pecan halves, split lengthwise
- 1⁄3 cup semi-sweet chocolate chips
- 3 tablespoons milk
- 1 tablespoon butter
- 1 cup powdered sugar
- In large bowl, combine brown sugar and 1/2 cup butter; beat until light and fluffy. Add vanilla, maple flavor, 1 whole egg and 1 egg yolk; beat well. Stir in flour, baking soda and salt; mix well.
- Cover with plastic wrap; refrigerate about 1 hour for easier handling.
- Heat oven to 350. 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 beatn egg white; press lightly onto pecans.
- Bake at 350 for 10 to 12 minutes or until edges are lightly golden brown. Immediately remove from cookie sheets. Cool completely.
- In small saucepan, combine chocolate chips, milk and 1 T. butter; cook over low heat, stirring constantly until melted and smooth. Remove from heat; stir in powdered sugar. Add more powdered sugar if necessary for desired spreading consistency. Frost cooled cookies. Allow frosting to set before storing. Store in airtight container.