(From Joanne Fluke’s “Red Velvet Cupcake Murder,” page 273-275)

Yield:  2 and 1/2 dozen cookies.

 

1/2 cup salted butter, softened

1/2 cup brown sugar

1/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1 egg yolk (keep the white in a small bowl for later)

1/2 teaspoon vanilla extract

1/4 teaspoon maple flavoring (optional)

1 and 1/3 cups all-purpose flour

2/3 cup pecan halves cut in half lengthwise

 

In a large mixing bowl, beat the softened butter and brown sugar until fluffy.

Mix in the baking soda and the salt.

Add the egg and the egg yolk and mix well.

Mix in the vanilla extract and the maple flavoring.

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

Grease cookie sheet. Arrange the pecan pieces in groups of 5 in a starburst design so that they will resemble the feet and head of a turtle when you put a cookie dough ball in the center.

Shape the dough by rounded teaspoonful 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 the Snappy Turtle Cookies at 350 degrees F., for 10 to 13 minutes or until the cookies are a golden brown.

Cool on the cookie sheet for 2 minutes and then transfer the cookies to a wire rack to cool completely.

Frost with chocolate frosting.