Ingredients: |
Ingredients: 1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
2/3 cup packed brown sugar
1 large egg
1/4 cup maraschino cherry juice
2 tablespoons milk
2 oz unsweetened bakers chocolate, melted
1/2 cup walnuts, chopped
1/4 cup maraschino cherries, chopped
18 large marshmallows, cut into thirds
For the Chocolate Frosting:
1/3 cup milk
1/4 cup unsalted butter
2 oz unsweetened bakers chocolate
1/8 teaspoon salt
1 teaspoon vanilla
2 to 2 1/2 cups powdered sugar, sifted
Maraschino cherries or walnuts, for topping
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Directions: |
Directions:Preheat oven to 350°F.
In a large bowl, sift together the flour, baking soda, and salt. Set aside.
In a separate bowl, cream together the butter and brown sugar with an electric mixer. Add the egg and mix until combined.
Stir in half of the dry ingredients, followed by the cherry juice, milk, and remaining dry ingredients. Mix until thoroughly combined.
Add the melted chocolate, walnuts, and maraschino cherries and stir to combine. Drop dough by rounded tablespoons onto a baking sheet and bake until cookies spring back when touched lightly, 12-15 minutes.
Meanwhile, cut marshmallows in half crosswise with scissors. Place cut side down on hot, baked cookies and transfer to a wire rack to cool.
To make the frosting, place milk, butter, chocolate, and salt in a double boiler or a heatproof bowl set over a saucepan of water. Cook until melted and thick.
Remove from heat and stir in vanilla and 2 to 2 1/2 cups powdered sugar until frosting is a spreadable consistency.
Frost cookies and top with a maraschino cherry or walnut half in the center of each one. Enjoy! |
This recipe for Jim Dandies is from