Turtle Cookies

A fun to make cookie that children and adults enjoy. Whats not to like, a mouthfull of chocolate, pecan and vanilla goodness.


1/2 C butter or margarine, softened

1/2 C brown sugar firmly packed

1/4 t vanilla

1 egg plus 1 egg yolk

1 1/2 C all purpose flour

1/4 t baking soda

1/4 t salt

1 C pecans sliced lengthwise

1 egg white beat until frothy


2 ounces chocolate semi-sweet chocolate squares

1 T milk

1 T butter

3/4-1 C powdered sugar


Preheat oven to 350º

Add flour, baking soda, and salt to small mixing bowl and stir together. Set aside.

Add butter and brown sugar to medium bowl and cream. Add eggs,and vanilla and beat until fluffy. F Line two baking sheets with parchment paper

Add flour mixture in thirds and combine.

Arrange cut pecans on baking sheets to form a  head and four legs. Three to four turtles per row.

Scoop teaspoonful of dough and form into a ball.

Brush or dip bottom of balls into beaten egg white and press into pecan groupings.

Bake about 10 minutes.

Transfer to wire racks and cool.


Break chocolate squares into pieces and place in microwave safe bowl.

Microwave on high for about one minute until chocolate about melted. Remove and stir until completely melted. Cool for about 5 minutes.

Add butter and milk than stir until blended.

Gradually add sugar, beating until well blended to desired consistency.
Frost cooled cookies. Allow frosting to setup and serve




Old Fashioned Snickerdoodle Cookies


1 cup Crisco® or butter unsalted softened

1 1/2 cup sugar

2 eggs

2 3/4 cup all-purpose flour

2 t cream of tartar

1 t baking soda

1/2 t salt

1 1/2 t cinnamon

1/4 cup sugar

2 T cinnamon


Oven 400º  Parchment covered cookie sheets

Mix flour, cream of tartar,baking soda, and salt in small bowl and set aside.

Mix sugar and cinnamon  and set aside

Cream butter and sugar until fluffy, add eggs beating until blended. Add flour mixture in thirds and mix until blended. Chill dough 30-45 minutes. Use small cookie scoop to get uniform shaped cookies. Hand roll them onto balls and roll into sugar cinnamon mixture. Place 2 inches apart on baking sheet. Bake 8-10 minutes. You want them to puff up and then flatten out with crinkles and then remove from oven. Do not  over bake. Cool and place on wire rack.

Note: Butter will yield a flatter cookie and Crisco® will be rounder. Crisco ® has a higher melting point so the flour and eggs have time to set up.The original cookie recipe did not contain cinnamon in the batter. The original recipe used shortening instead of butter.