| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Cookies |
18 |
Servings |
INGREDIENTS
| 2 |
pk |
DUNCAN HINES Peanut Butter Cookie Mix |
| 2 |
|
Eggs |
| 1 |
tb |
Water |
|
|
Sugar |
| 1 |
cn |
DUNCAN HINES Chocolate Layer Cake Frosting |
|
|
Cashews |
|
|
Candy-coated chocolate pieces |
|
|
Gumdrop, halved |
|
|
Flaked coconut |
| 1 |
|
White chocolate baking bar (2 oz) |
| 1 |
tb |
CRISCO Shortening |
INSTRUCTIONS
1. Preheat oven to 375'F.
2. For cookies place cookie mixes in large bowl. Break up any lumps. Add
eggs, contents of peanut butter packets from Mixes and water. Stir until
thoroughly blended. Shape into 18 (2") balls (about 3 level tablespoons
each). Place 3 1/2" apart on ungreased baking sheets. Flatten with bottom
of large glass dipped in sugar to make 3" circles. Bake at 375'F. for 9-11
minutes or until set. Cool 1 minute on baking sheets. Remove to cooling
racks. Cool completely.
3. Frost cookies with Chocolate Frosting. Decorate with cashews, chocolate
pieces, gumdrops and coconut. Melt white chocolate and shortening in small
saucepan on low heat, stirring constantly until smooth. Drizzle over
cookies.
Makes 18 (3") cookies.
From Favorite All Time Recipes - Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
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