2 pk DUNCAN HINES Peanut Butter Candy-coated chocolate
-Cookie Mix -pieces
2 Eggs Gumdrop, halved
1 tb Water Flaked coconut
Sugar 1 White chocolate baking bar
1 cn DUNCAN HINES Chocolate -(2 oz)
-Layer Cake Frosting 1 tb CRISCO Shortening
Cashews
1. Preheat oven to 375’F.
2. For cookies place cookie mixes in large bowl. Break up any lumps.
Add eggs, contents of peanut butter packets from Mixes and water.
Stir until thoroughly blended. Shape into 18 (2″) balls (about 3
level tablespoons each). Place 3 1/2″ apart on ungreased baking
sheets. Flatten with bottom of large glass dipped in sugar to make 3″
circles. Bake at 375’F. for 9-11 minutes or until set. Cool 1 minute
on baking sheets. Remove to cooling racks. Cool completely.
3. Frost cookies with Chocolate Frosting. Decorate with cashews,
chocolate pieces, gumdrops and coconut. Melt white chocolate and
shortening in small saucepan on low heat, stirring constantly until
smooth. Drizzle over cookies.
Makes 18 (3″) cookies.
Yields
18 servings
