Name: Cherry Chocolate Candy-Topped Cookies
Ingredients: 1 pk Moist Supreme white cake mix; 1/3 c Oil; 1/2 ts Almond extract; 2 Eggs; 1 c Candied cherries; cut up; Milk chocolate candy kisses with almonds

I think of Peter after He denied the Lord. The Bible says, “He went out and wept bitterly” (Lk. 22:62). Psalm 38:18, “For I confess my iniquity; I am full of anxiety because of my sin.” Jeremiah 31:18, “I have surely heard Ephraim grieving, ‘You have chastised me, and I was chastised, like an untrained calf; bring me back that I may be restored, for You are the LORD my God.’” In the Beatitudes our Lord said, “Blessed are those who mourn, for they shall be comforted” (Mt. 5:4). In 2 Corinthians 7, Paul spoke of a “godly sorrow.” In the depths of your relationship with God have you ever experienced this? When we sin against God we should experience our most intense grief. In verse 3 of Psalm 6, David speaks of His soul being “greatly dismayed.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cookies	36	Servings

INGREDIENTS

1	pk	Moist Supreme white cake mix
1/3	c	Oil
1/2	ts	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
<[email protected]> on Dec 11, 1997

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