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Ruby Wilcox's Hot Lips Cookie Crisps
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    Ruby Wilcox's Hot Lips Cookie Crisps

  • 1 cup (6 ounces) Semi-Sweet Chocolate Morsels, melted, cooled
  • 1 1/4 cups granulated sugar
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 tablespoon Diced Jalapeños -- (1 to 2)
    CHOCOLATE FROSTING:
  • 3 cups sifted powdered sugar -- (3 to 3 1/4)
  • 1/3 cup milk
  • 1/4 cup (1/2 stick) butter, softened
  • 2 packets (1 ounce each) NESTLÉ TOLL HOUSE Choco Bake Unsweetened Chocolate Flavor
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 3/4 cups sliced almonds, toasted
  • Directions
    PREHEAT oven to 350º F.

    BEAT granulated sugar, butter and vanilla extract in large mixer bowl. Add eggs; beat for 1 minute. Beat in melted morsels. Combine flour, cinnamon, baking soda and salt in medium bowl; beat into chocolate mixture alternately with milk. Stir in jalapeños. Pour into two well-greased 9-inch-round baking pans or one 13 x 9-inch baking pan.

    BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan(s) for 20 minutes; invert onto wire rack(s) to cool completely.

    FOR RICH CHOCOLATE FROSTING
    BEAT powdered sugar, milk, butter, chocolate flavor, vanilla extract and salt in small mixer bowl until mixture is smooth and creamy. Frost cake. Decorate sides with nuts.

    From: The Ortega Chile Co
    Posted By: ???
    Post Date: ???

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