Ingredients
-
1/4 lb. stick margarine
1 c. sugar
1 egg
1 c. drained sauerkraut, rinsed and chopped fine
1 tsp. vanilla
1 1/2 c. sifted flour
1/3 c. unsweetened cocoa
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Preparation
-
Cream margarine and sugar; beat in eggs.
Stir in sauerkraut and vanilla.
Sift together flour, cocoa, baking powder, soda and salt.
With a wooden spoon gradually work into sauerkraut mixture. Drop by level teaspoonfuls, about 1 1/2 inches apart, onto ungreased cookie sheet.
Bake in preheated 375\u00b0 oven for 8 to 10 minutes.
Do not overbake.
At once, remove with wide spatula to wire rack to cool.
If desired, cover with chocolate frosting. Makes about 3 1/2 dozen.
Leave a comment