| 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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