German Chocolate Crinkle Cookies

• 1 (18 1/4 ounce) package pillsbury plus German chocolate cake mix
• 1/2 cup hungry jack instant potato flakes
• 1 teaspoon cream of tartar
• 1 teaspoon cinnamon
• 3/4 cup margarine or 3/4 cup butter, melted
• 3 tablespoons milk
• 1 egg
• 1/2 cup chopped nuts
• 1/4 - 1/2 cup sugar
• Frosting
• 1 cup powdered sugar
• 2 teaspoons unsweetened hershey cocoa
• 1 tablespoon soft margarine or 1 tablespoon butter
• 1 -2 tablespoon milk

1. Heat oven to 350*. Combine first 7 ingredients; blend well. Stir in nuts. Let stand 5 minutes. Drop by rounded teaspoonsful into sugar; gently toss until sugar coated. Place 2 inches apart on ungreased cookie sheet. Bake at 350* for 8 to 10 minutes. (Cookies will be soft in center.) Cool 1 minute; remove from pans. If desired, frost cookies. Combine frosting ingredients; blend until smooth. Spread on cooled cookies.

chocolate cake, cream of tartar, cinnamon, margarine, milk, egg, nuts, sugar, frosting, powdered sugar, cocoa, margarine, milk

Taken from www.food.com/recipe/german-chocolate-crinkle-cookies-380525 (may not work)