That means it's time for a recipe.
Chocolate Cinnamon Cookies
1 cup (2 sticks) Parkay margarine softened
1 cup granulated sugar
¾ cup packed light brown sugar
2 teaspoons vanilla
1 teaspoon cinnamon powder
½ teaspoon salt
2 cups all-purpose flour
½ cup Hershey’s Cocoa
1 teaspoon baking soda
1. Heat oven to 375°
3. In a separate bowl, stir together flour, cocoa, cinnamon, and baking soda; gradually add to butter mixture, beating until well blended. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-10 minutes or until set. Makes about 5 dozen small cookies or 3 dozen medium – large cookies. Cool on wire rack.
2. Beat butter, both sugars, vanilla, and salt in a large bowl until creamy. Add eggs. Eat well.
4. As soon as all cookies are done, make the frosting. It is a heated frosted so you put it on the cookies immediately while the frosting is warm and spreadable.
1 stick Parkay margarine
4 tablespoons cocoa
6 tablespoons milk
Stir constantly and bring to a full boil.
Remove from heat and add:
1 box confectioner sugar (10X)
1 tsp. Vanilla
(Optional: add ½ cup of chopped walnuts or pecans)
Spoon on each cookie and spread with icing spatula
Notes: This frosting is also delicious on chocolate cakes and brownies. When making for cake or brownie, pour the icing on while the cake or brownie is still warm.
For a Country or Texas theme party, grind the nuts in a food processor until they are “crumb” texture. Sprinkle over complete cookies or cakes to make “Sawdust” dessert.
In His Most Precious Love....and with mine!!!
Those look scrumious!!!ReplyDelete