Recipe - Mushroom Chocolate Cookies

One half cup Butter or margarine
1 cup Brown sugar
1 Egg
1 teaspoon Vanilla
One half teaspoon Almond extract
2 Squares unswtnd. chocolate;
melted (1 oz)
2 cup All purpose flour
One half teaspoon Soda
One fourth teaspoon Salt
Three fourths cup Dairy sour cream
One half cup Fine macaroon crumbs
One half cup Chopped & drained maraschino
cherries
1 cup Coarsely chopped fresh
mushrooms

Cream butter and sugar until fluffy. Add egg, vanilla and almond extract
and beat thoroughly. Stir in chocolate. Sift flour, soda and salt, and add
to creamed mixture alternately with the sour cream. Mix well and add
remaining ingredients. Drop from teaspoon at least 2 inches apart on a
greased cookie sheet. Bake in moderate oven (350) for 12 minutes or until
done. Remove from pan and cool. They will stay beautifully moist and tender
for days.

Note: I don't care much for candied fruits in my baking, so I omitted the
cherries, and thought the cookies were great, and so did those who tried
them. I was careful, though, not to tell them mushrooms were the secret
ingredient.

Madwoman

NOTES : Ok, now, before you all say "Yuck!", give these cookies a chance.
They have a nice light, moist consistency and are actually very good.

Recipe by: Source: Fresh Mushroom Cookbook by Sybil Henderson

Posted to BakeryShoppe Digest V1 #188 by Allison Greene
argreene@mindspring.com on Aug 14, 1997