2 pk DUNCAN HINES Peanut Butter
-Cookie Mix 2 Eggs
1 T Water
Sugar 1 cn DUNCAN HINES Chocolate
-Layer Cake Frosting Cashews Candy-coated chocolate -pieces Gumdrop, halved Flaked coconut 1 White chocolate baking bar
-(2 oz) 1 T CRISCO Shortening
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.