Snappy Turtle Cookies

Snappy Turtle Cookies

Snappy Turtle Cookies
Senior Firs! Prize Winner in Pillsbury’s 4th Grand National RecPe and Baking Contest by Mrs. Peler S. Harlib, Chicago, Illinois Adapted by Ann Pillsbury

BAKE at 350° F. for 10 to 13 minutes. MAKES 2 ½ dozen.

Sift together

  • 1 ½ cups sifted Pillsbury’s Best Enriched Flour*
  • ½ teaSpoon soda
  • ¼ teaspoon salt


  • ½ cup bufler. Gradually add
  • ½ cup firmly packed brown sugar, creaming well.


  • l egg and
  • 1 egg yolk; beat well. (Reserve white.)

Blend in

  • ¼ teaspoon French’s Vanilla and
  • ? teaspoon French’s Maple Flavoring, if desired.


  • the dry ingredients gradually; mix thoroughly. (Dough will
    be soft. Chill, if desired.)


  • split Funsten’s Pecan Halves in groups of three or five on
    greased baking sheets to resemble head and legs of a turtle.


  • dough into balls; dip bottom into unbeaten egg white and
    press lightly onto nuts. Use a rounded teaspoonful of dough
    for each, so tips of nuts Will show when cookie is baked.


  • in moderate oven (350° F.) 10 to 13 minutes. Do not over-bake. Cool; frost tops generously.
    If you use PiIIsbury’s Best Enriched Self-Rising Flour (sold in parts of the South),
    omit soda and salt.

Combine 2 squares (2 oz.) unsweetened chocolate or ? cup semi-sweet chocolate pieces, ¼ 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 additional confectioners’ sugar until of desired consistency.

Baking for the 2015 Christmas Cookie Exchange

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