WALDINE VAN GEFFEN
VGHC42A—–
1/2 c Butter or margarine
1/2 c Light brown sugar — packed
1 Whole egg
1 Egg yolk
1 Egg white
1/4 ts Vanilla
1/8 ts Maple flavoring
1 1/2 c All-purpose flour
1/4 ts Salt
1/4 ts Baking soda
Pecan halves
FROSTING—–
2 oz Solid baking chocolate
1/4 c Milk
1 tb Butter
1 lb Powdered sugar.
Cream butter with sugar until light and fluffy. Beat in egg, egg yolk,
vanilla and maple flavoring. Set aside. Sift together flour, salt, and
baking soda. Add dry ingredients gradually to the creamed mixture
until you have smooth dough and then chill 2 hours. Shape 1 ts dough
into balls. These should be oval shaped like a turtle body. Dip
bottoms into little of egg white. Press slightly onto greased cookie
sheet on which groups of 5 pecan halves have already been placed to
form a head and 4 feet of turtles. Bake at 350~ 10 to 12 minutes or
until set and when cool, frost. FROSTING-Melt chocolate, milk and
butter. Beat in the powdered sugar until smooth.
Yields
1 Servings