3 C. sugar
3 eggs
1 C. marg.
1 C. sour cream
1 tsp. soda
2 tsp. cream of tartar
1/2 tsp. nutmeg
Use enough flour to
form dough stiff enough to roll out.
Cut in shapes and bake at 375* until lightly brown.
CHOCOLATE
"PHILLY" FUDGE
4 C. sifted
confectioners sugar
1-8oz. pkg. philly cream cheese
4-1oz. squares unsweetened chocolate, melted
1 tsp. vanilla
Dash of salt
1/2 C. chopped nuts (optional)
Gradually add sugar to
softened cream cheese, mixing until well blended. Stir in
remaining ingredients. Spread into a greased 8"
pan. Chill several hours or overnight. Makes 1 and 3/4
pounds of fudge.
HERSHEY COOKIES
2 C. butter
4 C. flour
2 tsp. baking soda
2 C. sugar
5 C. blended oatmeal***
24 oz. chocolate chips
2 C. brown sugar
1 tsp. salt
1-8oz. Hershey's bar, grated
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 C. chopped nuts
***Measure oatmeal and
blend in a blender until it's a fine powder.
Cream the butter and
both sugars. Add eggs and vanilla; mix together with
flour, oatmeal, salt, baking powder, and baking soda. Add
the chocolate chips, Hershey bar, and nuts. Roll into
balls and place two inches apart on a cookie sheet. Bake
at 375* for 10 minutes. Makes 112 cookies. (Half the
recipe if you desire.)
