| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | St. Louis | Cookies | 36 | Servings |
INGREDIENTS
| 4 | oz | Unsweetened baking chocolate |
| ; (4 squares) | ||
| 3/4 | c | Butter or margarine |
| ; (1 1/2 sticks) | ||
| 2 | c | Granulated sugar |
| 3 | Eggs | |
| 1 | ts | Vanilla |
| 1 | c | All-purpose flour |
| 1 | c | Coarsely chopped nuts; optional |
| 4 | White baking chocolate | |
| ; (1-oz) melted | ||
| Crushed peppermint candies |
INSTRUCTIONS
Recipe by: St. Louis Post-Dispatch 12/2/96 Line a 13-by-9 inch pan with aluminum foil; grease the foil. Preheat oven to 350 degrees (325 degrees for a glass pan). Microwave unsweetened chocolate and butter in large microwavable bowl on High power 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well-blended. Mix in eggs and vanilla. Stir in flour and nuts until well-blended. Spread in pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Let cool in pan. Cut into 36 (2 3/4-by-1-inch) sticks. Drizzle with melted white chocolate. Sprinkle with crushed peppermint candies. Yield: 3 dozen. These recipes are from Baker's. Posted to Bakery Shoppe Digest148 by novmom@juno.com (Angela Gilliland) on Jul 06, 1997
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