Yield: 48 servings
| Measure | 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 \N | Egg |
| ½ cup | Chopped nuts |
| ¼ cup | To 1/2 c sugar |
| 1 tablespoon | Soft margarine or butter |
| 1 tablespoon | To 2 tb milk |
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.