Recipe - German Chocolate Crinkle Cookies

1 pack Pillsbury Plus German
chocolate cake mix
One half cup Instant Mashed potato flakes
1 teaspoon Cream of tartar
1 teaspoon Cinnamon
Three fourths cup Butter/margarine , melted
3 tablespoon Milk
1 Egg
One half cup Chopped nuts
One fourth cup To One half cup sugar

FROSTING
1 cup Powdered sugar
2 teaspoon Unsweetened cocoa
1 tablespoon Soft margarine or butter
1 tablespoon To 2 tablespoon milk

Heat oven to 350. Combine first 7 ingredients; blend well. Stir in nuts.
Let stand 5 minutes. Drop by rounded teaspoonfuls into sugar; gently toss
until sugar coated. Place 2 inches apart on ungreased cookie sheets.

Bake at 350 for 8 to 10 minutes. (Cookies will be soft in center.) Cool 1
minute; remove from pans.

If desired, frost cookies. Combine frosting ingredients; blend until
smooth. Spread on cooled cookies. Yield: 4 to 5 dozen. HIGH ALTITUDE
above 3500 feet: bake at 375 for 10 to 12 minutes. From: Pillsbury
America's Bakeoff, 1978.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini