b'4 Whole Eggs 2 CupsLand -O- LakesButter2 1/4 CupGranulatedSugar 1 1/4 CupGranulated Sugar1 1/4 TeaspoonSalt1 1/2 TeaspoonSalt1/2 CupCocoa PREHEAT OVEN TO 350 DEGREES. PREHEAT OVEN TO 350 DEGREES.1 3/4 TeaspoonsPure1 1/2 Teaspoon Vanilla ADD WHOLE EGGS, SUGAR, SALT, COCOA, VANILLA, BAKING MAKE SURE BUTTER IS VERY COLD. SOFTEN BUTTER INVanilla ExtractPOWDER, AND PECANS INTO MIXING BOWL. MIX ON MEDIUM MIXER.1/2 Teaspoon Baking SPEED FOR 3 MINUTES OR UNTIL SMOOTH. SCRAPE BOWL. 1 Egg Powder ADD SUGAR, SALT AND VANILLA. MIX UNTIL SMOOTHADD SHORTENING TO SAUCEPAN AND MELTDOWN TO LIQUID. ONLY. 4 1/4 CupBread Flour1/2 CupSmall Pecan DO NOT BOIL.Pieces ADD EGG, BLEND IN. ADD FLOUR, MIX UNTIL DOUGH IS Colored Dipping IcingADD CORN SYRUP TO SAUCE PAN AND STIR. ADD TO THE STIFF AND WAXY.( recipe found on page1/2 CupLight Corn MIXING BOWL ABOVE AND MIX ON LOW SPEED FOR 1277 ) Syrup MINUTE. MIX IN FLOUR. SLOWLY ADD WATER AND BLEND REFRIGERATE DOUGH UNTIL FIRM.WELL FOR APPROXIMATELY 1 MINUTE AT MEDIUM SPEED.3/4 CupCrisco AFTERFLOURISMIXEDINSCRAPEDOWNBOWL. ROLL OUT DOUGH BETWEEN TWO PIECES OF WAX PAPER. ShorteningPOUR BATTER INTO A GREASED 15x10x1 INCH BAKING USING COOKIE CUTTER, CUT OUT DESIRED SHAPES. PLACE2 CupsSoft -A- Silk PAN. SHAPES ONTO A PARCHMENT LINED COOKIE SHEET. Cake FlourBAKE AT 350 DEGREES FOR 25 TO 35 MINUTES OR UNTIL BAKE AT 350 DEGREES FOR APPROXIMATELY 13 MINUTES.1/4 Cup Water A TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL ON COOKIE SHEET.COOL IN PAN.Chocolate Fudge Icing FROST WITH CHOCOLATE FUDGE ICING ( PAGE 276 ). CUT PREPARE COLORED DIPPING ICING FOUND ON PAGE 277.( page 276 ) INTO 2x2 SQUARES. ONCE COOLED, PLACE COOKIES ON A WIRE RACK.POURWARM DIPPING ICING OVER THE ENTIRE COOKIE. ALLOWMAKES 3 DOZENBROWNIES. TO COOL. DECORATE AS DESIRED.MAKES THREE DOZEN COOKIES.105 106'