Snappy Turtle Cookies

Snappy Turtle Cookies

Robin J. 0

"An old recipe from my Mom's collection that I inherited when she passed away. They look like real turtles."

Ingredients {{adjustedServings}} servings 283 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Sift together 1 1/2 cups flour, baking soda and salt. Cream 1/2 cup butter and gradually add 1/2 cup brown sugar, creaming well. Add egg and egg yolk and beat well. Blend in vanilla and maple flavoring. Add the dry ingredients gradually, mixing thoroughly. Chill to slightly firm dough.
  2. Preheat oven to 350 degrees F (180 degrees C).
  3. Arrange pecan halves in groups of five on greased baking sheets to resemble head and legs of a turtle. Shape dough into balls; dip bottom into unbeaten egg white and press lightly onto nuts. Use a rounded teaspoon of dough for each, so tips of nuts will show when cookies are baked. Bake for 10 to 13 minutes. Do not overbake. Cool; frost tops generously with Chocolate Frosting.
  4. To Make Frosting: Combine 2 (1-ounce) squares of unsweetened chocolate ( or 1/3 cup semi-sweet chocolate pieces), 1/4 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 more confectioners' sugar until the desired consistency.
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Reviews 10

  1. 13 Ratings

Holiday Baker

I made these for recipe group 12/04/2011. These were a cute little cookie. The full recipe yielded 21 cookies using a leveled cookie scoop. I found out from a lady on the recipe buzz that this cookie was actually a Pillsbury recipe contest winner from 1952 by the same name. The recipes really are exactly the same, except the icing is a tad different. I did not have unsweetened chocolate so I used the icing from the original recipe calling for semi-sweet chocolate and adding 1/2 cup extra of powdered sugar to thicken it. It was a little sweet, so I would stick with the icing recipe here. However, the cookie has just a nice light sweetness, like a shortbread, which I liked. The same lady suggested covering the pecans well to avoid them from burning. After I scooped the cookie on I pressed down slightly, to shape, and then pushed the pecans in a little further. The cookies don't spread too much, and it worked well. Make sure to save the egg white from the second egg. The Pillsbury recipe indicates the one egg should be separated in the ingredients list. I also used 105 pecan halves. The original recipe does state 1 full cup. The cookie looks just like the picture and refridgeration sets the chocolate icing nicely. Despite little recipe quirks, that deviate from the original, I enjoyed making these and were surprised how nicely they turned out. Kids would really love these!


THANK YOU FOR SUBMITTING THIS RECIPE. It is the exact same recipe that I inherited(Original clipping from the newspaper from about 50 years ago!!!) from my grandmother. I somehow missplaced it and was horrified because it was the only copy I had. I only make them for christmas and send them to my family across the country! THANK YOU!!!!!!!!


Wonderful cookies, every bit as good as the bakery ones. This recipe is a keeper for Christmas.