| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookie |
50 |
Servings |
INGREDIENTS
| 2 3/4 |
c |
Sifted all-purpose flour |
| 2 1/4 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2/3 |
c |
Butter or margarine; melted |
| 1 |
|
Box (16-oz) dark brown sugar |
| 3 |
|
Eggs |
| 1 |
c |
Chopped nuts |
| 1 |
pk |
(6-oz) semisweet chocolate pieces |
INSTRUCTIONS
Heat oven to 350 degrees. Grease a 15-1/2 by 10-1/2 by 3/4 inch pan with
unsalted shortening and dust lightly with flour. Sift together flour,
baking powder and salt. Work butter in a bowl until creamy; add sugar and
beat until blended. Add eggs one at a time and beat well after each
addition. Add sifted dry ingredients and mix until blended. Stir in nuts
and chocolate pieces. Spread batter in prepared pan. Bake 25-30 minutes.
Cool in pan on wire cake rack and cut into 2x1-1/2 inch bars. Makes about
50 bars.
FROM CAROLE ANDERSON,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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