| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
German |
Cookies, Ethnic, German |
48 |
Servings |
INGREDIENTS
| 1 |
pk |
Pillsbury Plus German chocolate cake mix |
| 1/2 |
c |
Instant Mashed potato flakes |
| 1 |
ts |
Cream of tartar |
| 1 |
ts |
Cinnamon |
| 3/4 |
c |
Butter/margarine , melted |
| 3 |
tb |
Milk |
| 1 |
|
Egg |
| 1/2 |
c |
Chopped nuts |
| 1/4 |
c |
To 1/2 c sugar |
| 1 |
c |
Powdered sugar |
| 2 |
ts |
Unsweetened cocoa |
| 1 |
tb |
Soft margarine or butter |
| 1 |
tb |
To 2 tb milk |
INSTRUCTIONS
FROSTING
Heat oven to 350. Combine first 7 ingredients; blend well. Stir in nuts.
Let stand 5 minutes. Drop by rounded teaspoonfuls into sugar; gently toss
until sugar coated. Place 2 inches apart on ungreased cookie sheets.
Bake at 350 for 8 to 10 minutes. (Cookies will be soft in center.) Cool 1
minute; remove from pans.
If desired, frost cookies. Combine frosting ingredients; blend until
smooth. Spread on cooled cookies. Yield: 4 to 5 dozen. HIGH ALTITUDE --
above 3500 feet: bake at 375 for 10 to 12 minutes. From: Pillsbury
America's Bake-off, 1978.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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