| 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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