| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Margarine; softened |
| 1 | c | Sugar |
| 1 | Egg | |
| 2 | Squares; (2 ounces) unsweetened chocolate, melted and cooled | |
| 1/3 | c | Buttermilk |
| 1 | ts | Vanilla |
| 1 3/4 | c | Flour |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 2 | c | Cut-up maraschino cherries |
| Chocolate Icing or Cherry Butter Icing; (below) |
INSTRUCTIONS
Mix thoroughly margarine, sugar, egg, chocolate, buttermilk and vanilla. Stir in flour, soda, salt and cherries. Cover; chill 1 hour. Heat oven to 400 degrees F. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes. Immediately remove from baking sheet; cool. Frost. Makes 4 1/42 dozen cookies. Chocolate Icing: Melt 2 squares (2 ounces) unsweetened chocolate and 2 tablespoons margarine over low heat. Remove from heat; blend in 3 tablespoons water and about 2 cups confectioner's sugar. Cherry Butter Icing: Blend 1/3 cup margarine, softened, and 3 cups confectioners' sugar. Stir in 1 1/2 teaspoons vanilla, about 2 tablespoons milk, 2 tablespoons chopped maraschino cherries and 2 drops red food color. NOTE: This makes a very nice presentation when half of the cookies have the chocolate icing and the other half the cherry butter. Posted to EAT-L Digest by Al & Diane Johnson <johnson@NEGIA.NET> on Dec 10, 1997
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