London Lovett

These soft and chewy, chocolate draped delights from Violets and Vengeance
are the perfect treat for any occasion!

Ingredients:

Cookies:

• 1½ cups all-purpose flour

• ½ tsp baking soda

• ½ tsp salt

• ⅔ cup packed brown sugar

• ½ cup butter, softened

• 1 egg (or egg replacer)

• ¼ cup maraschino cherry juice

• ¼ cup chopped maraschino cherries

• 2 tablespoons milk

• 2 oz unsweetened chocolate, melted

• 15 large marshmallows cut in half

Directions:

1. Preheat oven to 350°

2. In a medium bowl, whisk together all dry ingredients: flour, baking soda and salt.

3. In a large bowl, cream together brown sugar and butter then add egg or egg replacer.

4. Add half of the dry ingredients along with maraschino cherry juice, 2 Tbsp milk and 2 oz melted unsweetened chocolate. Stir in the remaining dry ingredients.

5. Fold in chopped maraschino cherries.

6. Using a cookie scoop or spoon drop dough onto baking sheet.

7. Bake for 12 to 15 minutes until cookies appear dry on top.

8. As soon as cookies are removed from oven, place marshmallow halves, cut side down, on the hot cookies. Allow cookies to cool.

9. Prepare the icing: In a double boiler, or in a pot over very low heat, cook the ⅓ cup milk, ¼ cup butter, 2oz unsweetened chocolate and ⅛ tsp salt. Stir until melted and thick. Remove from heat and mix in 1 tsp vanilla. Sift powdered sugar into the chocolate mixture ½ cup at a time and whisk in. Continue adding powdered sugar until the icing is a spreadable consistency.

10. Using a spoon, pour icing over the top of each cookie. Allow icing to set.

11. ENJOY!