"Andy" > wrote in message ...
> Ravenlynne said...
>
>> Jen P. scribbled on the wall in permanent marker:
>>
>>> Ravenlynne wrote:
>>> > Homemade...chocolate covered cherry cookies.
>>>
>>> *plink-plink-plink* <-- The sound of me batting my eyelashes.
>>>
>>> THOSE sound right up my street! Would you mind sharing your recipe?
>>>
>>>
>>> My current home made favourites are oatmeal & raisin with plenty of
>>> cinnamon. I don't really like store bought cookies, but if I did,
>>> it'd be something from Pepperidge Farms with hazelnuts... or
>>> store-baked oatmeal & raisin.
>>
>> Of course:
>>
>> CHOCOLATE-CHERRY COOKIES
>> Readers and food editors alike rate this 1981 cookie among their
>> all-time favorites. Be sure to use real, not imitation, chocolate
>> pieces for the frosting that bakes in place.
>> 1 1/2 cups all-purpose flour
>> 1/2 cup unsweetened cocoa powder
>> 1/2 cup butter, softened
>> 1 cup sugar
>> 1/4 teaspoon baking soda
>> 1/4 teaspoon baking powder
>> 1 egg
>> 1 1/2 teaspoons vanilla
>> 48 maraschino cherries (about one 10-ounce jar), undrained
>> 1 cup semisweet chocolate pieces
>> 1/2 cup sweetened condensed milk
>>
>> Preheat oven to 350 degrees. In a bowl combine flour and cocoa powder.
>> Set aside. In a large mixing bowl beat butter with electric mixer on
>> medium to high speed for 30 seconds. Beat in sugar, baking soda, baking
>> powder, and 1/4 teaspoon salt. Beat in egg and vanilla. Gradually beat
>> in flour mixture.
>> Shape dough into 1-inch balls. Place balls about 2 inches apart on an
>> ungreased cookie sheet. Press down center of each ball with your thumb.
>> Drain cherries, reserving juice. Halve any large cherries. Place a
>> cherry or cherry half in the center of each cookie.
>> For frosting, in a small saucepan combine chocolate pieces and the
>> sweetened condensed milk. Heat until chocolate melts. Stir in 4
>> teaspoons of the reserved cherry juice.
>> Spoon about 1 teaspoon frosting over each cherry, spreading to cover
>> cherry. (If necessary, thin frosting with additional cherry juice).
>> Bake in preheated oven about 10 minutes or until edges are firm. Cool
>> on cookie sheet for 1 minutes. Transfer to wire racks, cool. Makes 48.
>> To sto Place in layers separated by waxed paper in an airtight
>> container, cover. Store at room temperature for up to 3 days or freeze
>> for up to 3 months.
>> "Better Homes and Gardens Christmas Cookies 2002"
>
>
> That mixed-up, run-on recipe belongs over at rec.food.recipes!
>
> Andy

You need to sober up. That's a great cookie recipe!

Ms P