Mushroom chocolate cookies

1 Servings

Ingredients

Quantity Ingredient
½ cup Butter or margarine
1 cup Brown sugar
1 Egg
1 teaspoon Vanilla
½ teaspoon Almond extract
2 Squares unswtnd. chocolate; melted (1 oz)
2 cups All purpose flour
½ teaspoon Soda
¼ teaspoon Salt
¾ cup Dairy sour cream
½ cup Fine macaroon crumbs
½ cup Chopped & drained maraschino cherries
1 cup Coarsely chopped fresh mushrooms

Directions

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 Bakery-Shoppe Digest V1 #188 by Allison Greene <argreene@...> on Aug 14, 1997

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