| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies |
30 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sifted flour |
| 1/4 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Butter or margarine |
| 1/2 |
c |
Brown sugar, packed |
| 2 |
|
Eggs |
| 1/4 |
ts |
Vanilla |
|
|
Pecan halves |
| 2 |
oz |
Unsweetened chocolate |
| 1/4 |
c |
Milk |
| 1 |
tb |
Butter or margarine |
| 1 |
c |
Sifted powdered sugar |
INSTRUCTIONS
CHOCOLATE FROSTING
Resift flour with soda and salt. Cream 1/2 cup butter and brown sugar
together thoroughly. Add 1 whole egg and 1 egg yolk and beat well. Stir in
vanilla. Add dry ingredients and mix well. Arrange pecan halves in groups
of 3 or 5 on greased baking sheets to resemble head and legs of turtle.
Roll rounded teaspoons of dough into balls. Dip bottom of each into
remaining unbeaten egg white and press lightly onto nuts so tips of nuts
show. Bake at 350F 10 to 13 minutes. Cool.
Meanwhile, to make frosting, combine chocolate, milk and 1 tablespoon
butter in top of double boiler. Cook over simmering water, stirring until
smooth. Remove from heat and beat in powdered sugar until smooth and
glossy, adding more sugar if needed. Frost top of cookies.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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