| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Meats | Cookie | 16 | Servings | |
INGREDIENTS
| 1/2 | c | Melted butter |
| 1/4 | c | Carob powder |
| 2 | Beaten eggs | |
| 1/2 | c | Real maple syrup or honey or- |
| 1 | c | Brown sugar |
| 1 | ts | Vanilla extract |
| 1 | c | Unbleached white flour (or; 1/2 white & 1/2 whole wheat pastry flour) |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | c | Raisins |
| 1/2 | c | Nut meats |
| 1/4 | c | Soft butter |
| 1 | Egg | |
| 1/4 | c | Carob powder |
| 1/2 | ts | Instant coffee powder |
| 1/2 | ts | Vanilla |
| 1 | ds | Salt |
| 1 1/2 | c | Powdered sugar |
INSTRUCTIONS
ICING Date: Sat, 15 Jun 1996 10:40:21 -0700 From: Norma Butts <nbutts@PORTAL.CA> Whisk butter and carob together until free of lumps. Add eggs, syrup, honey or sugar and vanilla. Stir dry ingredients together, add and mix. Add raisins and walnuts and mix. Pour into buttered 8" square pan and bake 20-25 minutes at 350 F. Cook before frosting. Icing: Beat butter, egg and carob powder until smooth. Add coffee, vanilla, salt and powdered sugar. Slowly add cream. Beat until creamy EAT-L DIGEST 14 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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