Frances A. Wence of Baltimore requested a recipe for turtle cookies that were not a bar-type cookie. Theresa Stewart of Gambrills responded with this recipe.
Makes 42 cookies
1/2 cup firmly packed brown sugar
1/2 cup margarine
1/4 teaspoon vanilla
1/8 teaspoon maple flavoring
1 egg, separated
1 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 to 2 cups pecan halves
In a large bowl, beat brown sugar and margarine until light and fluffy. Blend in flavorings, 1 whole egg and 1 egg yolk.
Lightly spoon flour into measuring cup and combine with baking soda and salt. Add to sugar mixture and beat at low speed of electric mixer until well blended. Cover and refrigerate for easier handling.
Heat oven to 350 degrees. Grease cookie sheets. Arrange pecan pieces in groups of 5 on cookie sheets to resemble head and legs of turtles. In small bowl, beat 1 egg white. Using rounded teaspoon full of dough, shape into balls. Dip bottoms into beaten egg white and gently press onto pecans, allowing tips of pecans to show.
Bake 10 to 12 minutes or until light golden brown. Do not over-bake. Remove from cookie sheets immediately and cool on wire racks. Frost (recipe below) when cool.
1/3 cup chocolate chips
1 tablespoon margarine
3 tablespoons milk
1 cup powdered sugar
In small saucepan over low heat, melt chocolate chips with milk and margarine, stirring until smooth. Remove from heat; stir in powdered sugar. Add additional powdered sugar if needed, for desired consistency. Frost cookies.
Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.
If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.
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