Chocolate Covered Cherry CookiesDo You Like to Bake?

I do.
I was doing my Christmas Baking this week (The Season Continues… We are still celebrating around here…), and as I was mixing the dough with my electric handmixer, I thought back to recipes that read, “Beat for 300 strokes.”

It isn’t that long ago cookie dough was mixed with a fork.
Hershey’s was the only cocoa.
And Nestle’s were the only chocolate chips.

And I began to think about the other Miracles in my Kitchen…
The Stove
The Microwave (That only came into popular usage in the 80’s)
The Refrigerator and Freezer (It was not so ridiculously long ago we had an “IceBox” — watch some old episodes of THE HONEYMOONERS…)
Tupperware and Food Storage Systems — another innovation of the 50’s

Let’s face it!
Just over a hundred years ago no one had toilets and modern plumbing — even Kings and Queens did not enjoy the conveniences that we take so for granted.

I know of a woman named ANNIE.
And when you ask her, “How you doin’ today, ANNIE?” she’ll say, “I’m doin’ just Fine!”
And if you ask her, “Why you doin’ just fine today, ANNIE?” she will respond,
“Because I got Hot and Cold Running Water and 90% of the World doesn’t!”

Let’s be Mindful today of all that we have for which to be Grateful.
And, if you are feeling a bit of the January doldrums, why not bake a batch of cookies and give them to someone you Love?

These are Soooooo Sweet and Yummy:

Chocolate Covered Cherry Cookies

Chocolate Covered Cherry Cookies… One of those Wonderful recipes that gained popularity in the Seventies, from the Eagle Brand Condensed Milk ads running in so many magazines.


1/2 cup butter (softened)
1 cup white sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 (10 ounce) jar maraschino cherries
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips


1. Preheat oven to 350 degrees F (180 degrees C).
2. Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet. Press center of each ball with thumb.
3. Drain cherries and reserve juice. Place a cherry in indentation of each cookie ball.
4. In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreadable consistency.)
5. Bake in preheated oven for 10 minutes.

Wondering what to do with that other half a can of Sweetened Condensed Milk?
Or do you tend to be more the culinary-challenged type?
(Start to Finish in Half an Hour, including Clean-up! 🙂 )

Coconut Macaroon Kisses

Coconut Macaroon Kisses... The Easiest Cookie in the World! Simple, Sweet, Delicious, and the Look and Taste of HomeMade!

Coconut Macaroon Kisses… The Easiest Cookie in the World! Simple, Sweet, Delicious, and the Look and Taste of HomeMade!


  • 3 Cups sweetened shredded coconut
  • 1/2 can (approx. ½ cup or so) sweetened condensed milk
  • 1 ½ teaspoons vanilla extract (or you may use 1 teaspoon vanilla and ½ teaspoon almond extract if you like)
  • pinch of salt


Mix all ingredients together, making sure that the dough is thick and moist; it will be wet, but not too liquid-y, and all of the coconut needs to be coated. (If the dough is too liquid-y, you can add slightly more coconut, taking care that it all gets coated.)
Drop by teaspoonfuls onto generously greased baking sheets. Bake at a scant 350° for 10-13 minutes, making sure they are cooked through, but being careful to not let the bottoms burn.
Cool coconut macaroons slightly; remove to rack, while still warm. Makes about 2 to 2 ½ dozen Coconut Macaroon Kisses.

This is a really easy recipe and a great choice for when Kids want to try their hand at Baking! Obviously, Always be Super Careful with Kids in the Kitchen, making sure that a Grown-Up handles the in-and-out of the oven part, and keep their tiny hands away from the Hot Cookie Sheets while they’re cooling!

Wanna’ get fancy? Melt some white chocolate, and pour it on top of the cookies after they have cooled. Then place in the refrigerator for about 10-15 minutes to set.

And, as my MOM would always write at the end of any recipe she ever gave anyone…

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