German Chocolate Crinkle Cookies Recipe
Servings: 12
Ingredients
- 1 pkt Pillsbury Plus German chocolate cake mix
- 1/2 c. Instant Mashed potato flakes
- 1 tsp Cream of tartar
- 1 tsp Cinnamon
- 3/4 c. Butter/margarine , melted
- 3 Tbsp. Lowfat milk
- 1 x Egg
- 1/2 c. Minced nuts
- 1/4 c. To 1/2 c sugar
- 1 c. Powdered sugar
- 2 tsp Unsweetened cocoa
- 1 Tbsp. Soft margarine or possibly butter
- 1 Tbsp. To 2 tb lowfat milk
Directions
- Heat oven to 350. Combine first 7 ingredients; blend well. Stir in nuts.
- Let stand 5 min. Drop by rounded teaspoonfuls into sugar; gently toss till sugar coated. Place 2 inches apart on ungreased cookie sheets.
- Bake at 350 for 8 to 10 min. (Cookies will be soft in center.) Cold 1 minute; remove from pans.
- If you like, frost cookies. Combine frosting ingredients; blend till smooth. Spread on cooled cookies.
- Yield: 4 to 5 dozen. HIGH ALTITUDE -above 3500 feet: bake at 375 for 10 to 12 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 12 servings | |
| Calories 196 | |
| Calories from Fat 138 | 70% |
| Total Fat 15.83g | 20% |
| Saturated Fat 8.0g | 32% |
| Trans Fat 0.17g | |
| Cholesterol 46mg | 15% |
| Sodium 138mg | 6% |
| Potassium 110mg | 3% |
| Total Carbs 12.96g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 10.33g | 7% |
| Protein 1.86g | 3% |
