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This is an old recipe from a supermarket checkout cookbook called Cookies, Cookies and More Cookies Cookbook - Volume 2, Pillsbury, 1982.
CHOCOLATE TRUFFLE COOKIES
1 cup butter, softened
1/2 cup powdered sugar
1-1/2 teaspoons vanilla
1 oz. (1 square) unsweetened chocolate, melted
2-1/4 cups Pillsbury's Best All Purpose or Unbleached Flour*
1/4 teaspoon salt
6-oz. pkg. (1 cup) chocolate chips
1/4 cup powdered sugar
2 tablespoons cocoa
Heat oven to 375°F. Lightly grease cookie sheets. In large bowl, cream butter and 1/2 cup powdered sugar. Blend in vanilla and chocolate. Lightly spoon flour into measuring cup; level off. At low speed, blend in flour and salt. By hand, fold in chocolate chips. Shape into 1-inch balls; place on prepared cookie sheets. Bake at 375°F. for 10 to 12 minutes; cool.
In small bowl, combine 1/4 cup powdered sugar and cocoa. Roll cooled cookies in cocoa mixture.
4 dozen cookies.
TIPS: *Self-rising flour is not recommended. To make special, serve in candy cups.
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