CATHEDRAL COOKIES   (Unbaked)                                  Back to front page

2 cups semi-sweet chocolate bits

¼ cup butter

2 eggs, beaten

l (l0 ½ ounce) package miniature colored marshmallows

¾ cup chopped walnuts

Melt chocolate with butter at a warm heat; stir to blend.

Stir in beaten eggs, until mixture is smooth.

Pour over marshmallows; mix until all marshmallows are coated.

Chill about l hour; stir occasionally.

Form into 3 rolls about 11 inches long on 3 pieces of waxed paper

Chill about 30 minutes. Roll in nuts;

Wrap in waxed paper; chill over night.

Cut into 1/3 inch slices. Keep refrigerated.

Makes about 5 dozen.

From Martha Bohn, November 2002