Peanut brownie drops
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 3 | ounces | Unsweetened chocolate |
| 1½ | cup | Sugar |
| 3 | Eggs; unbeaten | |
| 1½ | cup | Pillsbury's Best All Purpose Flour*, sifted |
| 1 | cup | Whole salted peanuts; toasted Funsten's Almonds, or other nuts |
Directions
BAKE at 350 degrees for 12 to 16 minutes. MAKES about 4 dozen cookies. Melt butter and chocolate squares in saucepan over low heat, stirring constantly. Remove from heat. Stir in sugar. Add egg, one at a time, beating well after each addition. Blend in flour and nuts. Chill dough at least 2 hours or overnight. Drop by rounded teaspoonfuls onto greased baking sheets. Bake in moderate oven (350 degrees) 12 to 16 minutes until cookies spring back when touched lightly. *Pillsbury's Best Self-Rising Flour is not recommended for use in this recipe.
NOTES : "Bride Second Prize Winner in Pillsbury's 10th Grand National Recipe and Baking Contest by Mrs. Frank Hills, Port Allegany, Pennsylvania.
Adapted by Ann Pillsbury."
Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #882 by NGavlak@... on Nov 3, 1997