German Chocolate Crinkle Cookies Recipe
Yield: 48 servingsRecipe by luhu.jp
Ingredients:
1 package: Pillsbury Plus German,
3/4 cup: Butter/margarine, melted
- chocolate cake mix,
3 tbsp: Milk,
1/2 cup: Instant Mashed potato flakes,
1: Egg,
1 tsp: Cream of tartar,
1/2 cup: Chopped nuts,
1 tsp: Cinnamon,
1/4 cup: To 1/2 c sugar,
FROSTING
1 cup: Powdered sugar,
1 tbsp: Soft margarine or butter,
2 tsp: Unsweetened cocoa,
1 tbsp: To 2 tb milk,
Directions:
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
Americas Bake-off, 1978.
Source from luhu.jp
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
Americas Bake-off, 1978.
Source from luhu.jp