How To make Snappin' Turtle Cookies
1/2 c Butter or margarine;
-softened 1/2 c Brown sugar; firmly packed
1 Egg
1 Egg; separated
1 ts Vanilla extract
1 1/2 c All-purpose flour
1/4 ts Baking soda
1/4 ts Salt
12 1/2 Pecan halves
Frosting Frosting: 2 Unsweetened chocolate (1-oz)
1/4 c Milk
1 tb Butter or margarine
1 3/4 c Powdered sugar; sifted
Recipe by: Southern Living
Cream butter; gradually add brown sugar, beating at medium speed of an electric mixer until light and fluffy. Add 1 egg, 1 egg yolk, and vanilla, beating until well blended. Combine flour, soda, and salt; add to creamed mixture, mixing well. Chill dough at least 1 hour. Arrange pecan halves in groups of 5 on ungreased cookie sheets, resembling head and legs of turtles. Shape dough into 1-inch balls, and dip bottoms in remaining egg white.
Press gently onto pecans to resemble turtle bodies. Bake at 350 degrees for 10 to 12 minutes. Cool on wire racks. FROSTING Combine chocolate, milk, and butter in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat. Add powdered sugar; -----
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How To Cook A Snapping Turtle | Turtle Recipe
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Here is the recipe:
1-1/3 pounds turtle meat
4-1/2 cups water
2 medium onions
1 bay leaf
1/4 teaspoon cayenne pepper
1-1/4 teaspoons salt
5 tablespoons butter, cubed
1/3 cup all-purpose flour
3 tablespoons tomato puree
3 tablespoons Worcestershire sauce
1/3 cup chicken broth
2 hard-boiled large eggs, chopped
1/4 cup lemon juice
Chopped fresh parsley, optional
--In a heavy 4-qt. saucepan, bring turtle meat and water to a boil. Skim off foam.
--Chop 1 onion and set aside. Quarter the other onion; add to saucepan along with bay leaf, cayenne pepper and salt.
--Cover and simmer for 2 hours or until the meat is tender. Remove meat with a slotted spoon and cut into 1/2-in. cubes; set aside.
--Strain broth and set aside. Rinse and dry saucepan;
--melt butter over medium-high heat. Cook chopped onion until tender.
--Add flour; cook and stir until bubbly and lightly browned. Whisk in reserved broth; cook and stir until thickened.
--Reduce heat; stir in tomato puree and Worcestershire sauce. Simmer,uncovered, for 10 minutes.
--Add chicken broth, eggs, lemon juice and meat. Simmer for 5 minutes or until heated through.
--Garnish with parsley if desired. Yield: 4-6 servings.
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