| 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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