Yield: 1 Servings
|1½ cup||Pillsbury's Best All Purpose Flour*, sifted|
|⅔ cup||Firmly packed brown sugar|
|¼ cup||Maraschino cherry juice|
|2 ounces||Unsweetened chocolate; melted|
|½ cup||Funsten's Walnuts; chopped|
|¼ cup||Maraschino cherries; chopped|
|2 ounces||Unsweetened chocolate|
|1 teaspoon||French's Vanilla|
|2 cups||Confectioner's sugar; sifted|
BAKE at 350 degrees for 12 to 15 minutes. MAKES about 3 dozen cookies. Sift together flour, soda, and salt. Cream butter, and brown sugar. Blend in egg and beat well. Stir in half the dry ingredients. Add maraschino cherry juice and 2 tablespoons milk; stir in remaining dry ingredients. Mix well.
Blend in melted unsweetened chocolate, walnuts, and maraschino cherries.
Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake in moderate oven (350 degrees) 12 to 15 minutes until cookies spring back when touched lightly. Meanwhile cut marshmallows in half crosswise with scissors. Place cut-side down on hot, baked cookies. Transfer cookies to wire rack. Cool; frost and top with nut half. *For use with Pillsbury's Best Self-Rising Flour, omit salt and soda. Chocolate Frosting: In top of double boiler over boiling water, cook milk, butter and unsweetened chocolate and salt until thick. Remove from heat. Add vanilla and 2 to 2½ cups sifted confectioners' sugar until of spreading consistency.
NOTES : "Junior Winner in Pillsbury's 10th Grand National Recipe and Baking Contest by James Petersen, Withee, Wisconsin. Adapted by Ann Pillsbury." Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #877 by NGavlak@... on Oct 31, 1997