Post by chief_cook2 on Nov 13, 2002 16:38:43 GMT -6
about 4 dozen cookies
2-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 cup (1 stick) Shedd's Spread Country Crock Spreadable Sticks
2 cups sugar
2 tsp. vanilla extract
2 large eggs
1/3 cup milk
1/2 cup confectioners sugar
In medium bowl, combine flour, cocoa, baking powder and salt; set aside.
In large bowl, with electric mixer, beat Shedd's Spread Country Crock, sugar and vanilla until light and fluffy, about 3 minutes. Beat in eggs.
Alternately beat in flour mixture and milk until mixture forms a ball. Chill dough 1 hour or until firm. Meanwhile, preheat oven to 350°F.
Grease baking sheets; set aside.
Shape dough into 1-inch balls, then roll in confectioners sugar. Arrange balls on prepared sheets, 2 inches apart.
Bake 12 minutes or until edges are firm and tops are cracked.
On wire rack, let stand 2 minutes; remove from sheets and cool completely.
2-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 cup (1 stick) Shedd's Spread Country Crock Spreadable Sticks
2 cups sugar
2 tsp. vanilla extract
2 large eggs
1/3 cup milk
1/2 cup confectioners sugar
In medium bowl, combine flour, cocoa, baking powder and salt; set aside.
In large bowl, with electric mixer, beat Shedd's Spread Country Crock, sugar and vanilla until light and fluffy, about 3 minutes. Beat in eggs.
Alternately beat in flour mixture and milk until mixture forms a ball. Chill dough 1 hour or until firm. Meanwhile, preheat oven to 350°F.
Grease baking sheets; set aside.
Shape dough into 1-inch balls, then roll in confectioners sugar. Arrange balls on prepared sheets, 2 inches apart.
Bake 12 minutes or until edges are firm and tops are cracked.
On wire rack, let stand 2 minutes; remove from sheets and cool completely.