| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 30 g | chocolate unsweetened |
| 1/4 Tasse | Butter or margarine |
| 2 | eggs |
| 1 1/2 Tasse | C and H Powdered Sugar unsifted |
| 1/4 Teelöffel | salt |
| 1 Teelöffel | vanilla |
| 1/4 Tasse | milk |
| 3/4 Tasse | all-purpose flour |
| 1 Tasse | Walnuts finely chopped |
| 1 Tasse | C and H Powdered Sugar unsifted |
| 1/4 Tasse | Soft butter or margarine |
| 1 Teelöffel | vanilla |
|
Melt chocolate and butter over low heat. Set aside. Beat eggs until light (about 5 minutes). Beat in sugar until smooth. Add salt, vanilla and milk; mix until smooth. Gradually stir in flour. Fold in chocolate mixture and walnuts. Pour into greased and paper-lined 8-inch square pan. Bake in 350 degree oven 30 minutes. Cool in pan. Frost. Cut into 2-inch squares and each square diagonally into triangles. Makes 32 cookies.
Frosting: Combine 1 cup C and H Powdered Sugar, 1/4 cup soft butter or margarine and 1 teaspoon vanilla. Beat until smooth and creamy. Spread over cookies before cutting.
Reprinted with permission from: Bar Cookies from the C and H Sugar Kitchen by Jean Porter
Electronic format by Karen Mintzias
|
|
Anmerkungen zum Rezept:
|
