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 pcs —
(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 pecan.s 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
