Recipe - Chocolate Comfort Cookies

1 cup Hazelnuts; chopped
2 cup Semisweet chocolate chips;
extra large
One half cup Cranberries; sundried
1 cup Unsalted butter; softened
1 cup Granulated sugar
3 ounce Cream cheese; softened
1 Egg
2 tablespoon Milk
2 ounce Unsweetened chocolate (best
quality); melted
1 One half teaspoon Vanilla
2 cup Flour
2 tablespoon Flour
One half teaspoon Baking powder
One half teaspoon Salt
One fourth cup Cocoa; Dutch processed
1 cup Marshmallow cream

Preheat oven 325F. Spread nuts on an ungreased cookie sheet and roast for
712 min, or until they are lightly browned and some skins have loosened.
Set aside to cool. Butter 2 cookie sheets. In a large bowl, combine the
choc chips, cranberries and cooled nuts; set aside. In another large bowl,
beat together the butter, sugar, cream cheese and ewder, salt and cocoa,
then add to the butter mixture. Blend in the marshmallow cream, stirring
until thoroughly combined. Add the chips, cranberries and nuts. Stiruntil
well mixed. Batter will be thick. Using a 1/4c measure or a 4 tbls ice
cream scoop, measure out batter and place 2" apart on cookie sheets,
putting no more than 6 cookies per sheet. Bake 1317 min, until puffed and
cooked through. Cool on sheet 1 min; transfer to wire racks to cool
completely.

Recipe by: "The Grilling Season," Diane Mott Davidson

Posted to JEWISHFOOD digest Volume 98 #022 by
jchavelh@notes.cc.bellcore.com on Jan 11, 1998