| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | German | Cookies | 1 | Servings |
INGREDIENTS
| TOPPING | ||
| 1 | c | Sugar |
| 1 | c | Evaporated milk |
| 1/2 | c | Butter or margarine, soft |
| 1 | ts | Vanilla |
| 3 | Egg yolks, beaten | |
| 1 1/2 | c | Coconut, flaked |
| 1 1/2 | c | Pecans, chopped |
| COOKIES | ||
| 1 | pk | Pillsbury Plus German, |
| Chocolate Cake Mix | ||
| 1/3 | c | Butter or margarine, melted |
INSTRUCTIONS
In heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolks; blend well. Cook over medium heat for 10-13 minutes or until thickened and bubbly, stirring frequently. Stir in coconut and pecans. Remove from heat. Cool to room temperature. Reserve 1 1/4 cups of topping mixture; set aside. In large bowl, combine cookie ingredients and remaining topping mixture; stir by hand until thoroughly moistened. Heat oven to 350F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb, make an indentation in center of each ball. Fill each indentation with rounded 1/2 teaspoonful of reserved 1 1/4 cups topping. Bake for 10-13 minutes or until set. Cool 5 minutes; remove from cookie sheets. Cool completely. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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