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Double Chocolate Cranberry Chunkies
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
Berry Treasures
Yield: Makes about 2 dozen cookies
Ingredients:
2-1/2
cups all-purpose flour
2/3
cup butter
1/2
cup sugar
1
egg
2
tablespoons milk
1-1/2
teaspoons vanilla
1/2
teaspoon salt
1/4
teaspoon baking soda
3/4
cup mixed berry preserves
Additional sugar
Preparation:
1.
Preheat oven to 350°F. Combine flour, butter, 1/2 cup sugar, egg, milk, vanilla, salt and baking soda in large bowl. Beat 3 to 4 minutes, scraping bowl often, until well blended.
2.
Roll dough, 1/2 at a time, to 1/8-inch thickness on well-floured surface. Cut dough with 2-1/2-inch round cookie cutter. Place 1/2 of cutouts 2 inches apart on ungreased cookie sheets; place level teaspoonful preserves in center of each cutout.
3.
Make small "X" or cutout with very small cookie cutter in top of each remaining cutout. Place over preserves; press edges together with fork. Sprinkle with sugar.
4.
Bake 11 to 13 minutes or until edges are very lightly browned. Remove cookies immediately to wire racks to cool completely.
This recipe appears in:
Fruit
