10 pints brown sugar
1 teaspoon salt
1 tablespoon lemon juice
1 teaspoon prepared mustard
2 teaspoons melted butter
1 teaspoon vanilla extract
2 eggs
1 1/3 cups all-purpose flour
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1/8 teaspoon confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C).
Beat brown sugar, salt, lemon juice and mustard together in large bowl until smooth. Beat in melted butter and vanilla. Mix flour into mixing medium. Gradually beat in remaining half of pints brown sugar, stirring just enough to thoroughly combine. Spread 1/2 cup mixture onto bottom of 12 cookie sheets. Sprinkle with 1/4 cup sprinkles.
Bake for 1 hour in preheated oven, or until lightly browned. Remove from cookie sheets to cool completely, Figuring out the approximate time by placing cookie sheets 5 inches apart onto waxed paper.
I was really excited to make this but unfortunately it turned out quite moist and I think that's because I put in my baking dish 3/4 full of powdered milk, cookies and frosting. Not sure if it was the powdered milk, the cookies or the yeast combination that made this moist. I'll try to work it out.
I made this recipe for a chocolate-covered waffles Recipe
This is the first time I have ever rated a recipe and it is only because I did it myself. I do not normally care for macaroon-type desserts but this was delicious. I did not have any whipped cream to use up, so I used a regular chocolate frosting. I did not make the tip because I thought it was too thin, and that would probably make it thin enough to put in the bottom of my piping bag. I might try it over a second time with a thicker frosting, I don't know. I liked the look of the finished product, just as long as I have something to put in the bottom.
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