Hilda M. Scott

Fudge Nuggets

Desserts
At a glance
Contributor
Hilda M. Scott
Images
0
Status
Published

Description

Preheat oven to 350°F and prepare ungreased cookie sheets.

Cream together the shortening and sugar until fluffy.

Beat in the egg and vanilla.

Stir in the chocolate.

Sift together flour, salt, and instant coffee.

Add the flour mixture alternately with the milk.

Stir in rolled oats and nuts.

Drop by teaspoonfuls onto ungreased cookie sheets.

Bake for 15 minutes.

Dust with confectioners' sugar.

Source Note

Original page 57. Contributed by Hilda M. Scott.

Ingredients

Structured rows stay easy to scan and print.

  • 3/4 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 squares unsweetened chocolate, melted and cooled
  • 1 1/2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons instant coffee, dry
  • 2/3 cup milk
  • 1 1/2 cups quick-cooking rolled oats
  • 1/2 cup chopped nuts
  • Confectioners' sugar

Directions

Ordered steps keep the recipe easy to follow.

  1. Preheat oven to 350°F and prepare ungreased cookie sheets.
  2. Cream together the shortening and sugar until fluffy.
  3. Beat in the egg and vanilla.
  4. Stir in the chocolate.
  5. Sift together flour, salt, and instant coffee.
  6. Add the flour mixture alternately with the milk.
  7. Stir in rolled oats and nuts.
  8. Drop by teaspoonfuls onto ungreased cookie sheets.
  9. Bake for 15 minutes.
  10. Dust with confectioners' sugar.