| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies, Chocolate |
1 |
Servings |
INGREDIENTS
|
|
—–WALDINE VAN GEFFEN VGHC42A—– |
| 1/2 |
lb |
Butter or margarine |
| 1 |
c |
Light brown sugar; packed |
| 1 |
c |
Sugar |
| 3 |
|
Eggs |
| 3 |
c |
Bisquick |
| 1 |
c |
Cornstarch |
| 1/2 |
c |
Nonfat milk powder |
| 2 |
tb |
Sanka or coffee powder |
| 1 |
tb |
Unsweetened cocoa powder |
| 1 |
tb |
Vanilla |
| 1 |
pk |
(12 oz) semi-sweet chocolate pcs |
| 4 |
oz |
Pecans; well-chopped |
INSTRUCTIONS
1. With electric mixer, high speed, cream butter until light and fluffy.
2. Beat in sugars, beating until very creamy.
3. Beat in eggs, then each remaining ingredient, except chips and pecans
4. When dough is smooth, work in chips and pecans with a spoon.
5. Make grape-sized pieces of dough for each cookie, placing 1" apart on
ungreased sheet.
6. Bake at 350~ for 14 minutes or until golden brown.
Notes: 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to thaw,
shape and bake in 4 months.
Posted to recipelu-digest Volume 01 Number 584 by RecipeLu
<recipelu@geocities.com> on Jan 23, 1998
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