Snappy Turtle Pie Cookie Topper

By kannenk

Ingredients

• Cookie:
• 1/2 cup salted butter, soft
• 1/2 cup brown sugar
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 large egg
• 1 egg yolk, keep white for later
• 1/2 tsp vanilla extract
• 1/4 tsp maple flavoring (optional)
• 1 and 1/3 cup flour
• 2/3 cup pecans (cut in half lengthwise)
• Frosting:
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup whipping cream
• 1/2 cup butter
• 1 and 1/2 cup powdered sugar

Preparation

Step 1

Cookie:
Beat softened butter and brown sugar until fluffy. Mix in baking soda and salt. Add the egg and egg yolk. Mix well. Add in vanilla and maple (if you choose too).

Add the flour in increments, approximately a half-cup at a time, mixing well after each addition.

Spray a cookie sheet. Arrange pecan pieces in groups of 5 in a starburst design so that they will resemble the feet and head of a turtle.

Shape the dough by rounded tsp full into dough balls. Dip the bottom of the dough balls into the egg white and then set it in the center of your starburst of nuts. Press the dough balls down so that the tips of the nuts will stick out to form the feet and head when the cookies are baked.

Bake at 350 for 10-13 minutes, or until golden brown.

Cool for 2 minutes on cookie sheet, then move to cooling rack.

Frosting:
Combine the chips, cream and butter in a saucepan. Melt them together over very low heat, stirring constantly. When everything is melted, turn off the heat and move the pan to a cold burner. Stir everything smooth with a wooden spoon or a heat-resistant spatula.

Measure the powdered sugar, packing it down in the cup when you do so. Place in a bowl large enough to also hold the chocolate mixture.

Give the mixture a final stir, then pour over the powdered sugar. Do this fast and at once. Stir immediately and mix until smooth. (If it hardens while frosting the cookies, re-heat a little)