German Chocolate Brownies Cookies Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       (4 ounce) packages  sweet baking chocolate
     1/2           cup  butter or margarine
  1 1/2           cups  all-purpose flour
  1                cup  sugar
     1/2      teaspoon  baking powder
     1/2      teaspoon  vanilla
     1/4      teaspoon  salt
  2                     eggs
                        Coconut-Pecan Frosting -- (recipe follows)
                       
                        COCONUT-PECAN FROSTING
     1/2           cup  sugar
     1/4           cup  butter or margarine
     1/3           cup  evaporated milk
     1/2      teaspoon  vanilla
  2                     egg yolks
  1                cup  flaked coconut
     2/3           cup  chopped pecans

Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt
chocolate and butter in 3-quart saucepan over low heat, stirring
frequently, until smooth; remove from heat. Stir in remaining ingredients except Coconut-Pecan Frosting.

Spread batter in pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with Coconut-Pecan
Frosting. Cut into 8 rows by 4 rows.

COCONUT-PECAN FROSTING:

Cook sugar, butter, milk, vanilla and egg yolks in 1 1/2-quart saucepan over medium heat about 12 minutes, stirring frequently, until thickened. Stir in coconut and pecans. Refrigerate about 1 hour or until spreadable.

Ghost Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  granulated sugar
     1/2           cup  packed brown sugar
     1/2           cup  peanut butter
     1/4           cup  butter or margarine -- softened
     1/4           cup  shortening
  1                     egg
  1 1/4           cups  all-purpose flour
     3/4      teaspoon  baking soda
     1/2      teaspoon  baking powder
     1/4      teaspoon  salt
                        Creamy White Frosting -- (recipe follows)
                        Chocolate chips or small black gumdrops
                       
                        CREAMY WHITE FROSTING
  6               cups  powdered sugar
     2/3           cup  butter or margarine -- softened
     1/3           cup  milk

Beat sugars, peanut butter, butter, shortening and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate about 3 hours or until firm.

Heat oven to 375º. Divide dough in half. Roll each half 1/8 inch thick on lightly floured surface. Cut into 3 × 2-inch ghost shapes. Place 1 inch apart on ungreased cookie sheet. Bake 6 to 8 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Generously frost with Creamy Frosting. Use chocolate chips or slices of gumdrops for eyes.

CREAMY WHITE FROSTING:

Beat powdered sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon. Stir in milk until smooth and spreadable.