| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cookies, Desserts | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 3 | oz | Unsweetened chocolate |
| 1 1/2 | c | Sugar |
| 3 | Eggs; unbeaten | |
| 1 1/2 | c | Pillsbury's Best All Purpose Flour*, sifted |
| 1 | c | Whole salted peanuts; toasted Funsten's Almonds, or other nuts |
INSTRUCTIONS
BAKE at 350 degrees for 12 to 16 minutes. MAKES about 4 dozen cookies. Melt butter and chocolate squares in saucepan over low heat, stirring constantly. Remove from heat. Stir in sugar. Add egg, one at a time, beating well after each addition. Blend in flour and nuts. Chill dough at least 2 hours or overnight. Drop by rounded teaspoonfuls onto greased baking sheets. Bake in moderate oven (350 degrees) 12 to 16 minutes until cookies spring back when touched lightly. *Pillsbury's Best Self-Rising Flour is not recommended for use in this recipe. NOTES : "Bride Second Prize Winner in Pillsbury's 10th Grand National Recipe and Baking Contest by Mrs. Frank Hills, Port Allegany, Pennsylvania. Adapted by Ann Pillsbury." Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #882 by NGavlak@aol.com on Nov 3, 1997
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