Cherry Chocolate Candy-topped Cookies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cookies | 36 | Servings | |
INGREDIENTS
| 1 | Moist Supreme white cake mix | |
| 1/3 | c | Oil |
| 1/2 | t | Almond extract |
| 2 | Eggs | |
| 1 | c | Candied cherries, cut up |
| Milk chocolate candy kisses | ||
| with almonds |
INSTRUCTIONS
Heat oven to 375 degrees. In large bowl, combine cake mix, oil, extract and eggs; stir with spoon just until thoroughly moistened. Stir in candied cherries. Shape dough into 1-inch balls. Place 2 inces apart on ungreased cookie sheets. Bake at 375 degrees for 6 to 8 minutes or until edges are light golden brown. Immediate top each cookie with a candy kiss, perssing down firmly. Cool 1 minutes; remove from cookie sheets. Recipe by: The Tennessee Magazine - 12/97 Posted to Bakery-Shoppe Digest V1 #449 by Pamela Morrisson <pmorrsn@wnm.net> on Dec 11, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 22
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 10.3mg
Sodium: 3.9mg
Potassium: 3.8mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g