---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Marji’s Fudgies
  Categories: Cookies
       Yield: 24 servings
  
       2 c  Sugar
     1/2 c  Powdered milk; or coffee
            -creamer
     1/2 c  Baking cocoa
     1/4 ts Salt
       1 ts Baking soda
     1/2 c  Margarine; melted
       2 ts Vanilla
       2    Eggs
   1 1/2 c  Unsifted flour
  
   Recipe by: Marji Holt
      Set oven to 325 degrees F.   Blend together well the first 8
   ingredients. Add flour and blend together. The dough will be very stiff. I
   burned out a mixer on a double batch. A bread mixer would do nicely,
   otherwise look for strong arms. Drop by spoonfuls on ungreased foil on a
   cookie sheet. There is a reason for the foil. When baked, they are too soft
   to move until they set a few minutes. Using foil lets you take off one
   sheet and bake the next. Bake for 12 minutes at 325 degrees F. Ovens do
   vary.
   
        The first time you make these, let the first cookie sheetful cool
   enough to peel them intact from the foil, taste, and see if you like them
   that way. Some people prefer them cooked a little longer and crunchy all
   the way through. Most here prefer a crispy exterior and edge with a chewy
   middle. Find the right time and temp for YOUR preference. Also if your eggs
   are small you may want to use three.
       NOTES :  Recipe adapted from a fudge brownie recipie because everyone
   always wanted the corner pieces. These are drop cookies.
  
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