German Chocolate Crinkle Cookies Recipe
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German Chocolate Crinkle Cookies
1 package Pillsbury Plus German
- chocolate cake mix
1/2 cup Instant Mashed potato flakes
1 tsp Cream of tartar
1 tsp Cinnamon
3/4 cup Butter/margarine , melted
3 tbsp Milk
1 Egg
1/2 cup Chopped nuts
1/4 cup To 1/2 c sugar
FROSTING
1 cup Powdered sugar
2 tsp Unsweetened cocoa
1 tbsp Soft margarine or butter
1 tbsp To 2 tb milk
Heat oven to 350. Combine first 7 ingredients; blend well. Stir in
nuts. Let stand 5 minutes. Drop by rounded teaspoonfuls into sugar;
gently toss until sugar coated. Place 2 inches apart on ungreased
cookie sheets.
Bake at 350 for 8 to 10 minutes. (Cookies will be soft in center.)
Cool 1 minute; remove from pans.
If desired, frost cookies. Combine frosting ingredients; blend until
smooth. Spread on cooled cookies. Yield: 4 to 5 dozen. HIGH ALTITUDE
~- above 3500 feet: bake at 375 for 10 to 12 minutes. From: Pillsbury
America's Bake-off, 1978.
Serves: 48 |
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