Busters Recipes

Chocolate cookies - makes 20 dozen+

1/2 cup milk
5 sticks butter or margarine
1 small package Jello instant chocolate pudding (can use fudge pudding)
1 cup dry cocoa
7 eggs
1 can crushed pineapple, well drained
8 cups flour
1-2 cups walnut nuggets
2 cups sugar
8 tsp baking powder

The butter should be soft and at room temperature. Sift together the
cocoa, flour, baking powder and dry pudding. Cut the butter into the
flour mixture as you would for pie dough making sure that all the flour
mixture becomes "wet" with the butter. It will change color. Whip
together the eggs and sugar until well creamed. Add the milk,
pineapple and walnuts and mix well. Stir the eggs into the flour
mixture until all is wet. The dough should be a little stiff but not
dry. If it is dry, add a little bit of pineapple juice, up to 1/4
cup.

Make cookies by placing a heaping teaspoonful of the dough on the
cookie sheet. I have old cookie sheets and can get 4 cookies across
and 6 rows down to make 24 cookies per sheet. Bake at 350 degrees for
12 minutes or until dry on top and very lightly browned on the bottom.
Let cool and then ice with your favorite icing or use the recipe
below.

4 cups powdered sugar
1/2 Hershey's chocolate milk mix
1/4 cup Hershey's chocolate syrup
1/4-1/2 cup milk
1 tsp vanilla extract
1/3 cup melted butter or margarine

Mix together the sugar and the chocolate milk mix. Add the butter,
vanilla, and syrup and 1/2 of the milk. Mix together and remove any
lumps. Add more milk if the icing seems stiff. This icing should have
the consistency of a soft cake icing. Spread the icing over the top of
the cookie and top with more walnut nuggets or nonpariels.