FRENCH COOKIES

Provided by Darren Haycock /Suzanne Haycock and submitted by Marcia Brisson

2 cups brown sugar
3 cups flour
1 tsp cinnamon
½ tsp. salt
1 cup, (2 cubes) margarine or butter softened (room temp or very slightly melted—better if just very soft.
2 eggs whisked together
1 tsp. baking soda dissolved in 1 cup warm water

Put first four dry ingredients in a bowl and hand stir ‘til mixed.
Add softened butter, 2 eggs that have been whisked together—can use a fork, and the soda dissolved in the warm water. Now Hand Stir everything together until well mixed. You don’t have to overdue it—these are better under mixed. Do not use a mixer!

Now add 2 cups of chocolate chips and gently stir ‘til evenly mixed.
Pour onto a well greased large jelly roll pan or big pan with sides. I use a jelly roll pan that is about 12 x 17 inches. Bake at 350 about 25 minutes. Don’t over bake. The batter will be pulling very slightly away from the sides of the pan. Take out of the oven and put on a cooling rack.

Quickly stir about two or three cups of powdered sugar together with a few drops of water to make a smooth glaze. If too thick to spread easily, add a little bit more water. If too thin and watery, add a little bit more powdered sugar. Pour on hot cookies and quickly spread all over. Quickly sprinkle on chocolate sprinkles. Let cool completely before cutting. These do much better if you let them cool several hours before cutting—cutting while still warm and they come out gooey and messy and don’t look good.