1/2 c. butter, softened
1/2 c. firmly packed brown sugar
1 egg
1 egg, separated
1/4 tsp. vanilla extract
1 1/2 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
12 1/2 dozen pecan halves

CHOCOLATE FROSTING:

2 (1 oz.) sq. unsweetened chocolate
1/4 c. milk
1 tbsp. butter
About 1 3/4 c. sifted powdered sugar

Cream softened butter. Add brown sugar, beating until light and fluffy. Add 1 egg, 1 egg yolk, and vanilla, beating well. Combine flour, soda, and salt. Add to creamed mixture. Mix well. Chill 1 to 2 hours. Arrange pecan halves in groups of 5 on ungreased cookie sheet, resembling head and legs of turtles. Shape dough into 1 inch balls and dip bottom edges into remaining egg whites. Press gently onto pecans to resemble turtle bodies. Bake at 350 degrees for 10- 12 minutes. Cool, then spread chocolate frosting on tops of cookies. Yield: 2 1/2 dozen.

Combine unsweetened chocolate squares, milk, and butter in small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat. Add powdered sugar; beat until smooth. Yield: 1 cup.