Recipe - Jim Dandies

1 One half cup Pillsbury's Best All Purpose
Flour*, sifted
One half teaspoon Soda
One fourth teaspoon Salt
One half cup Butter
2/3 cup Firmly packed brown sugar
1 Egg; unbeaten
One fourth cup Maraschino cherry juice
2 tablespoon Milk
2 ounce Unsweetened chocolate;
melted
One half cup Funsten's Walnuts; chopped
One fourth cup Maraschino cherries; chopped
18 Marshmallows

CHOCOLATE FROSTING
1/3 cup Milk
One fourth cup Butter
2 ounce Unsweetened chocolate
1/8 teaspoon Salt
1 teaspoon French's Vanilla
2 cup Confectioner's sugar; sifted

BAKE at 350 degrees for 12 to 15 minutes. MAKES about 3 dozen cookies. Sift
together flour, soda, and salt. Cream butter, and brown sugar. Blend in egg
and beat well. Stir in half the dry ingredients. Add maraschino cherry
juice and 2 tablespoons milk; stir in remaining dry ingredients. Mix well.
Blend in melted unsweetened chocolate, walnuts, and maraschino cherries.
Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake in moderate
oven (350 degrees) 12 to 15 minutes until cookies spring back when touched
lightly. Meanwhile cut marshmallows in half crosswise with scissors. Place
cutside down on hot, baked cookies. Transfer cookies to wire rack. Cool;
frost and top with nut half. *For use with Pillsbury's Best SelfRising
Flour, omit salt and soda. Chocolate Frosting: In top of double boiler over
boiling water, cook milk, butter and unsweetened chocolate and salt until
thick. Remove from heat. Add vanilla and 2 to 2 One half cups sifted
confectioners' sugar until of spreading consistency.

NOTES : "Junior Winner in Pillsbury's 10th Grand National Recipe and Baking
Contest by James Petersen, Withee, Wisconsin. Adapted by Ann Pillsbury."

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

Posted to MCRecipe Digest V1 #877 by NGavlak@aol.com on Oct 31, 1997