| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 |
c |
Unsweetened cocoa |
| 1 |
c |
Butter; softenened |
| 1 |
c |
Buttermilk; or sour milk |
| 1 |
c |
Water |
| 2 |
|
Eggs |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 4 |
c |
Flour |
| 4 |
c |
Powdered sugar |
| 1 |
c |
Butter; softened |
| 1 |
ts |
Salt |
| 2 |
tb |
Milk |
| 2 |
ts |
Vanilla |
| 1/2 |
ts |
Mint extract |
| 1/2 |
c |
Crushed pepperming candy |
INSTRUCTIONS
COOKIES
FROSTING
Preheat oven to 400. Grease cookie sheets. In large bowl combine all
ingredients except flour. Beat until well mixed. Stir in flour until well
mixed. Drop rounded teaspoonfuls of dough 2 inches apart onto prepared
cookie sheets. Bake 7 to 9 minutes or until top of cookie springs back when
touched lightly.
For frosting, combine all ingredients except crushed candy. Beat at medium
speed, until light and fluffy, 2-3 minutes. Spread 1/2 tbsp of frosting on
the top of each cookie. Sprinkle with candy
CAUTION: Makes about 8 dozen cookies
Posted to Bakery-Shoppe Digest V1 #451 by Tami@jex.com (Tami Boyack) on Dec
12, 1997
A Message from our Provider:
“To ignore God is the height of selfishness”