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

FROSTING:

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

Cream butter; gradually add brown sugar, beating at medium speed of an electric mixer until light and fluffy. Add 1 egg and 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 five on ungreased cookie sheets, resembling head and legs of turtles. Shape dough into 1 inch balls and dip bottoms into remaining egg white. Press gently onto pecans to resemble turtle bodies. Bake at 350 degrees for 10 to 12 minutes. Cool on wire racks. Spread frosting on tops of cookies. Yield: 2 1/2 dozen.

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; beat until smooth. Yield: about 1 cup.