- Cookie: 1/2 cup plus 2 Tbsp. all-purpose flour
- 1/2 tsp baking powder
- 6 ounces semisweet chocolate, chopped, or 1/2 bag semisweet chocolate chips
- 1/4 cup butter ( do not substitute)
- 2 eggs
- 1 tsp instant coffee crystals
- 1 cup sugar
- 1/2 cup semisweet chocolate pieces
- 1/2 cup chopped pecans
- 1/4 cup chopped maraschino cherries
- 2 tsp cherry juice ( from the jar of maraschino cherries)
- Lemon Drizzle: 1 cup vanilla chips ( or white chocolate chips, I used vanilla)
- 2 1/2 Tbsp unsalted butter
- 1/2 cup powdered sugar
- 4-5 Tbsp fresh lemon juice
Pearline Jordan of Salyersville, Kentucky
Member of Licking Valley RECC
Preheat oven to 325° F, line a cookie sheet with parchment paper. Stir together baking powder and flour, set mixture aside.
Place the chopped chocolate (or chocolate chips) and chopped butter in saucepan, melt the chocolate and butter on low heat.
Stir until totally melted and shiny, remove from heat.
Beat eggs and coffee crystals for 30 seconds.
Gradually add the sugar, beat 2 minutes or until mixture is thick.
With mixer on low beat in the chocolate mixture.
Beat in flour mixture.
Stir in 1/2 cup chocolate chips, pecans, and cherries.
Drop by heaping teaspoons 2 inches apart on cookie sheet.
Bake for 12 minuets or until set and cracking slightly.
Lemon Drizzle: Melt butter and vanilla chips in 1 qt. saucepan, on low heat.
After chips are melted, add 4-5 Tbsp lemon juice and the sugar. (Make sure you add enough lemon juice to reach a drizzle consistency.)
Servings: About 32
JORDAN writes, “This recipe is a modification from Better Homes and Gardens Cookies & Desserts Chocolate Heaven Cookies. It just popped in my head to switch the walnuts called for in the recipe to pecans, add cherries, and drizzle with a lemon icing. This recipe just seems to combine all the flavors of Christmas.”