| 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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