Post by marlaoh on Nov 25, 2002 8:59:47 GMT -6
Chocolate Snowball Cookies
www.laguna2001.com/recipe/index.pl
Makes about 4 dozen cookies
Ingredients
1 cup (2 sticks) butter or margarine, softened
3/4 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup HERSHEY'®S Dutch Processed Cocoa or HERSHEY'®S Cocoa
1 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons milk
3/4 cup finely chopped macadamia nuts or almonds
3/4 cup SKOR® English Toffee Bits
Powdered sugar
Beat butter, brown sugar, egg and vanilla in large bowl until blended. Stir together flour, cocoa, baking powder and baking soda; add with milk to butter mixture until well blended. Stir in nuts and toffee.
Refrigerate until firm enough to handle, at least 2 hours. Heat oven to 350°F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack. Cool completely; roll in powdered sugar.
www.laguna2001.com/recipe/index.pl
Makes about 4 dozen cookies
Ingredients
1 cup (2 sticks) butter or margarine, softened
3/4 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup HERSHEY'®S Dutch Processed Cocoa or HERSHEY'®S Cocoa
1 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons milk
3/4 cup finely chopped macadamia nuts or almonds
3/4 cup SKOR® English Toffee Bits
Powdered sugar
Beat butter, brown sugar, egg and vanilla in large bowl until blended. Stir together flour, cocoa, baking powder and baking soda; add with milk to butter mixture until well blended. Stir in nuts and toffee.
Refrigerate until firm enough to handle, at least 2 hours. Heat oven to 350°F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack. Cool completely; roll in powdered sugar.