3/4 : c Cherry pur‚e
1 : tb Fresh lemon juice
3 : Egg whites
1 : Pinch of salt
Sugar : Sugar to taste
60 : oz Canned bing cherries,
-undrained : -undrained
1 : c Claret wine
1 : 4 inch cinnamon stick
1 : Lemon, Juice of
2 : tb Cornstarch
1/4 : c Water
1 : Egg yolk, well beaten
2 : c Sugar
1 : c Butter
3 : c Cake flour
1 : c Stewed dried apples
1 : c Chopped pecans
1 : c Buttermilk
1 : Bottle (medium) Maraschino
-cherries; : -cherries; chopped
3 : Eggs
1 : ts Soda
1 : ts Cinnamon
1 : ts Allspice
1 : ts Vanilla extract
0: Heat oven to 375 degrees
1: In medium bowl, combine flour, cake flour, baking soda and baking powder; set aside
2: In large mixer bowl, combine sugar, brown sugar and butter
3: Beat at medium speed, scraping bowl often, until creamy, 2 to 3 minutes
4: Add eggs and vanilla
5: Continue beating; scrapeing bowl often until well mixed (one minute)
6: Reduce speed to low, continue beating, gradually adding flour mixture until well mixed, 2 to 3 minutes
7: By hand, stir in chocolate chips
8: Drop dough by 1/4 cupfuls 2 inches apart onto cookie sheets
9: Bake in preheated oven for 10 to 14 minutes
10: Remove from cookie sheets
11: Makes 26 Jumbo cookies Note: 1 cup all-purpose flour minus 2 tablespoons can be substituted for cake flour, but cookies will be flat and less chewy
12: Cook's Tip: For 2 1/2 inch cookies, drop by rounded tablespoons 2 inches apart onto cookie sheets
13: Bake for 10 to 12 minutes until light golden brown
14: Makes 4 dozen cookies
15: Recipe by: Associated Press Posted to MC-Recipe Digest by Gerald Edgerton <jerrye@wizard
16: com> on Feb 26, 1998