Chocolate-covered cherry cookies

Yield: 52 Servings

Measure Ingredient
1 pack Fudge brownie mix with chocolate Syrup Included; (21.3-oz), see note
2 \N Eggs
¼ cup Shortening
1 cup Pecans; chopped
1 \N Jar Maraschino cherries; (10-oz) drained And chopped

Recipe by: St. Louis Post-Dispatch 12/2/96 Preheat oven to 375 degrees.

Blend brownie mix with chocolate-flavor syrup (supplied with boxed mix), eggs and shortening. Dough will be stiff. Mix until well blended. Stir in pecans and cherries.

Drop by teaspoonfuls onto ungreased cookie sheets.

Bake 8 minutes. Remove cookies from oven while still soft and underbaked.

Let cool 2 to 3 minutes before removing from cookie sheets. (Standing time allows cookies to finish cooking.)Yield: 4½ to 5 dozen cookies.

Tester's note: We tested this recipe with Betty Crocker Supreme Dark Chocolate Premium Brownie Mix. When mixing the ingredients, you may think there is too little moisture in the recipe. But keep stirring and the ingredients will blend well.

Carol A. Ivy, Windsor Middle School, Imperial, Mo.

Recipe by Weston F. Edwards

Posted to brand-name-recipes by Meg Antczak <meginny@...> on Feb 07, 1998

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