| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
St. Louis |
Cookies |
52 |
Servings |
INGREDIENTS
| 1 |
pk |
Fudge brownie mix with chocolate Syrup Included; (21.3-oz), see note |
| 2 |
|
Eggs |
| 1/4 |
c |
Shortening |
| 1 |
c |
Pecans; chopped |
| 1 |
|
Jar Maraschino cherries; (10-oz) drained And chopped |
INSTRUCTIONS
Recipe by: St. Louis Post-Dispatch 12/2/96 Preheat oven to 375 degrees.
Blend brownie mix with chocolate-flavor syrup (supplied with boxed mix),
eggs and shortening. Dough will be stiff. Mix until well blended. Stir in
pecans and cherries.
Drop by teaspoonfuls onto ungreased cookie sheets.
Bake 8 minutes. Remove cookies from oven while still soft and underbaked.
Let cool 2 to 3 minutes before removing from cookie sheets. (Standing time
allows cookies to finish cooking.)Yield: 4 1/2 to 5 dozen cookies.
Tester's note: We tested this recipe with Betty Crocker Supreme Dark
Chocolate Premium Brownie Mix. When mixing the ingredients, you may think
there is too little moisture in the recipe. But keep stirring and the
ingredients will blend well.
Carol A. Ivy, Windsor Middle School, Imperial, Mo.
Recipe by Weston F. Edwards
Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on
Feb 07, 1998
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”