It’s a sundae, but in cookie form!

• 1 1/2 cup flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2/3 cup firmly packed brown sugar
• 1/2 cup shortening
• 1 egg
• 1/4 cup Maraschino cherry juice
• 2 Tbs milk
• 2 oz melted unsweetened chocolate
• 1/2 cup chopped walnuts, plus extra for garnish
• 1/2 cup chopped cherries
• 1 bag of large marshmallows

For the chocolate butter cream icing:

• powdered sugar
• 1/4 cup cocoa
• 1 stick butter
• 2 Tbs milk
• 1 tsp vanilla

Preheat oven to 350 degrees F. Mix together flour, baking soda, and salt, set aside. With your mixer, mix brown sugar and shortening, blend in one egg. Beat well and then stir in 1/2 of the dry ingredients. Add Maraschino cherry juice and milk. Then stir in the rest of dry ingredients and mix well. Blend in melted unsweetened chocolate, chopped cherries and chopped walnuts. Drop by spoonfuls on an ungreased cookie sheet. Bake at 350 degrees for 12-15 minutes.

While they are baking cut large marshmallows in half. Place the cut side of the marshmallow down on hot cookies when they come out of the oven, so they will stick. Let them cool and then frost with the chocolate butter cream frosting, and garnish with the chopped walnuts.

Make the chocolate butter cream frosting by beating the powdered sugar, cocoa, butter, and milk well.

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