-WALDINE VAN GEFFEN VGHC42A-
1/2 lb Butter or margarine
1 c Light brown sugar; packed
1 c Sugar
3 Eggs
3 c Bisquick
1 c Cornstarch
1/2 c Nonfat milk powder
2 tb Sanka or coffee powder
1 tb Unsweetened cocoa powder
1 tb Vanilla
1 pk Semi-sweet chocolate
-pieces; (12 ounces)
4 oz Pecans; well-chopped
With electric mixer, high speed, cream butter until light and fluffy. Beat
in sugars, beating until very creamy. Beat in eggs, then each remaining
ingredient, except chips and pecans When dough is smooth, work in chips and
pecans with spoon. Make grape-sized pieces of dough for each cookie,
placing 1″ apart on ungreased sheet. Bake at 350~ for 14 minutes or until
golden brown. 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to
thaw, shape and bake in 4 months.
Yields
1 Servings