Best 5 Snappy Turtle Cookies Recipes

TURTLE COOKIES

Steps:

• Preheat oven to 350°. Microwave butter on high until melted. Add chocolate chips and milk; microwave until chips are melted, stirring every 30 seconds. Stir in vanilla. Add flour; mix well. Stir in pecans and caramel bits., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are set, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, microwave chocolate chips and shortening on high until melted. Drizzle over cooled cookies. Store in an airtight container.

SNAPPY TURTLE COOKIES

Steps:

• 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. Stir in flour, baking soda and salt mix well. Cover with plastic wrap refrigerate about I 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 completely.In small saucepan, combine chocolate chips, milk and I tablespoon margarine 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.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 cookie): Calories 100 Protein 1g Carbohydrate 11g Fat 6g Sodium 55mgPICTURE: Top to bottom: Mardi Gras Party Cake (Cakes and Tortes), Snappy Turtle CookiesFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SNAPPY TURTLE COOKIES

Steps:

• 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.

SNAPPY TURTLE COOKIES

Steps:

• Sift together 1 1/2 cups flour, baking soda and salt. Cream 1/2 cup butter and gradually add 1/2 cup brown sugar, creaming well. Add egg and egg yolk and beat well. Blend in vanilla and maple flavoring. Add the dry ingredients gradually, mixing thoroughly. Chill to slightly firm dough.
• Preheat oven to 350 degrees F (180 degrees C).
• Arrange pecan halves in groups of five on greased baking sheets to resemble head and legs of a turtle. Shape dough into balls; dip bottom into unbeaten egg white and press lightly onto nuts. Use a rounded teaspoon of dough for each, so tips of nuts will show when cookies are baked. Bake for 10 to 13 minutes. Do not overbake. Cool; frost tops generously with Chocolate Frosting.
• To Make Frosting: Combine 2 (1-ounce) squares of unsweetened chocolate ( or 1/3 cup semi-sweet chocolate pieces), 1/4 cup milk and 1 Tablespoon butter in top of double boiler. Heat over boiling water until chocolate melts; blend until smooth. Remove from heat; add 1 cup sifted confectioners' sugar. Beat until smooth and glossy. If too thin, add more confectioners' sugar until the desired consistency.

SNAPPY TURTLE COOKIES

Steps:

• Sift together 1 1/2 cups flour, baking soda and salt. Cream 1/2 cup butter and gradually add 1/2 cup brown sugar, creaming well. Add egg and egg yolk and beat well. Blend in vanilla and maple flavoring. Add the dry ingredients gradually, mixing thoroughly. Chill to slightly firm dough.
• Preheat oven to 350 degrees F (180 degrees C).
• Arrange pecan halves in groups of five on greased baking sheets to resemble head and legs of a turtle. Shape dough into balls; dip bottom into unbeaten egg white and press lightly onto nuts. Use a rounded teaspoon of dough for each, so tips of nuts will show when cookies are baked. Bake for 10 to 13 minutes. Do not overbake. Cool; frost tops generously with Chocolate Frosting.
• To Make Frosting: Combine 2 (1-ounce) squares of unsweetened chocolate ( or 1/3 cup semi-sweet chocolate pieces), 1/4 cup milk and 1 Tablespoon butter in top of double boiler. Heat over boiling water until chocolate melts; blend until smooth. Remove from heat; add 1 cup sifted confectioners' sugar. Beat until smooth and glossy. If too thin, add more confectioners' sugar until the desired consistency.