| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
24 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter |
| 2 |
c |
Light brown sugar |
| 4 |
|
Eggs; well beaten |
| 2 1/2 |
c |
Cake flour; sifted |
| 2 |
ts |
Baking powder |
| 2 |
ts |
Vanilla |
| 16 |
oz |
Chocolate bits; mini |
| 1 1/2 |
c |
Pecans; chopped |
INSTRUCTIONS
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Date: 20 Nov 1994 13:52:00 -0500
1. Preheat oven to 375 degrees.
2. Melt the butter, add the sugar and stir until it has dissolved.
3. Add the eggs. Sift the flour and baking powder together and add with
the vanilla to the batter.
4. Coat the chocolate bits and nuts lightly with flour and fold into the
cake dough. Butter a (9" x 12 1/2") pan and dust with flour.
5. Bake for 30 minutes and leave the pan in the open oven for another 15
minutes. Cut into squares while still warm. These keep well if they are
wrapped in foil once they are cooled.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”