1/2 c. firmly packed brown sugar
1/2 c. (1 stick) butter, softened
1/4 tsp. vanilla
1/8 tsp. maple flavoring (optional)
1 whole egg
1 egg, separated
1 1/2 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 1/2 to 2 c. pecan halves, split lengthwise

In a large bowl, combine brown sugar and 1/2 cup butter; beat until light and fluffy. Add vanilla, maple flavoring if desired, 1 whole egg and 1 egg yolk; beat well. Stir in flour, baking soda and salt; mix well. Cover with plastic wrap and refrigerate about 1 hour for easier handling.

Grease cookie sheets. Arrange pecan pieces in groups of 5 on prepared sheets to resemble head and legs of a turtle. In small bowl, beat egg white. Shape dough into 1-inch balls. Dip bottoms in beaten egg white and press lightly onto pecans (tips of pecans should show).

Bake 10 to 12 minutes in 350°F oven or until edges are light golden. Cool completely.

Frosting:

3 tbsp. milk
1/3 c. semi-sweet chocolate chips
1 tbsp. butter
about 1 c. confectioners sugar

Combine milk, chocolate chips and butter in a small saucepan. Cook over low heat, stirring constantly, until melted and smooth.

Remove from heat and stir in 1 cup confectioners sugar. Add more confectioners sugar if necessary for desired spreading consistency.

Frost cooled cookies. Allow frosting to set before storing. Store in an airtight container.

Makes about 42 cookies.