1/2 c Milk
5 Sticks butter or margarine
1 pk (small) jello instant
-chocolate pudding (can use
-fudge pudding)
1 c Dry cocoa
7 Eggs
1 cn Crushed pineapple; well
-drained
8 c Flour
1 -(up to)
2 c Walnut nuggets
2 c Sugar
8 ts Baking powder
-ICING-
4 c Powdered sugar
1/2 Chocolate milk mix
1/4 c Hershey’s chocolate syrup
1/4 -(up to)
1/2 c Milk
1 ts Vanilla extract
1/3 c Melted butter or margarine
From: dmferrell@happy.uccs.edu
Date: 23 Mar 1994 23:18:26 -0500
The butter should be soft and at room temperature. Sift together the
cocoa, flour, baking powder and dry pudding. Cut the butter into the flour
mixture as you would for pie dough making sure that all the flour mixture
becomes “wet” with the butter. It will change color. Whip together the eggs
and sugar until well creamed. Add the milk, pineapple and walnuts and mix
well. Stir the eggs into the flour mixture until all is wet. The dough
should be a little stiff but not dry. If it is dry, add a little bit of
pineapple juice, up to 1/4 cup.
Make cookies by placing a heaping teaspoonful of the dough on the cookie
sheet. I have old cookie sheets and can get 4 cookies across and 6 rows
down to make 24 cookies per sheet. Bake at 350 degrees for 12 minutes or
until dry on top and very lightly browned on the bottom. Let cool and then
ice with your favorite icing or use the recipe below. makes 20 dozen+
Icing: Mix together the sugar and the chocolate milk mix. Add the butter,
vanilla, and syrup and 1/2 of the milk. Mix together and remove any lumps.
Add more milk if the icing seems stiff. This icing should have the
consistency of a soft cake icing. Spread the icing over the top of the
cookie and top with more walnut nuggets or nonpariels.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
240 Servings