German chocolate crinkle cookies
48 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Pillsbury Plus German chocolate cake mix |
| ½ | cup | Instant Mashed potato flakes |
| 1 | teaspoon | Cream of tartar |
| 1 | teaspoon | Cinnamon |
| 1 | cup | Powdered sugar |
| 2 | teaspoons | Unsweetened cocoa |
| ¾ | cup | Butter/margarine , melted |
| 3 | tablespoons | Milk |
| 1 | Egg | |
| ½ | cup | Chopped nuts |
| ¼ | cup | To 1/2 c sugar |
| 1 | tablespoon | Soft margarine or butter |
| 1 | tablespoon | To 2 tb milk |
Directions
FROSTING
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.