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Betty Crocker web site.
These cookies remind me of the chocolate pinwheel cookies. This recipe
was shared with me by a neighbor of mine, Shirley Snyder of Scholls, Oregon. I believe this cookie recipe is an older 1961 Pillsbury Cook-Off recipe winner
from Withee, Wisconsin.
Cookie Recipes and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
Chocolate Sundae Cookies Recipe - Chocolate
Yields: 36 cookies
Prep time: 20 min
Cook time: 15 min
Maraschino cherries, chopped*
1/4 cup maraschino cherry juice*
1 1/2 cups all-purpose
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup firmly-packed brown sugar
2 tablespoons milk
2 (2-ounce) squares unsweetened
1/2 cup chopped walnuts
18 marshmallows, cut in half
Chocolate Frosting (see recipe below)
Purchase a jar of
Maraschino Cherries, drain off the juice and reserve the 1/4 cup of cherry juice.
** Learn different techniques for
How To Melt Chocolate.
Preheat oven to 350 degrees F.
Drain off 1/4 cup maraschino cherry juice from you jar of maraschino cherries; set aside until ready to use. Chop enough maraschino cherries to equal
1/4 cup; set aside.
Sift together flour, baking soda, and salt; set aside.
In a large bowl, cream vegetable shortening and brown sugar until well blended. Add egg and beat well. Stir in 1/2 of
sifted flour mixture. Stir in the maraschino cherry juice and milk. Stir in the remaining 1/2 sifted flour mixture and mix well. Stir in melted chocolate, walnuts, and
chopped maraschino cherries.
On an ungreased cookie sheet, drop cookie dough by rounded teaspoons. Bake 12 to 15 minutes; remove from oven.
While cookies are still hot, place cut-side down marshmallows on top of each hot cookie.
Cool on a wire cooling rack.
When cookies are cool, frost with Chocolate Frosting.
Makes 36 cookies.
3 tablespoons butter
1 1/2 cups
powdered (confectioners') sugar
2 tablespoons milk
1 teaspoon pure vanilla extract
In a medium saucepan over medium
heat, melt butter. Stir in cocoa until dissolved. Add powdered sugar, milk, and
vanilla extract; stir until smooth. NOTE: If necessary, add more milk to
make a soft spreading consistency.