COOKIE DOUGH:
½ cup butter-flavored shortening
1 cup firmly packed light brown sugar
½ cup granulated sugar
2 large eggs
1 cup evaporated milk
1 teaspoon vanilla
2¼ cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
1 cup chopped walnuts
1 cup chopped maraschino cherries
BURNT BUTTER GLAZE:
2 tablespoons butter
2 cups confectioners’ sugar
¼ cup evaporated milk
Walnut and cherry halves, for garnish
For the cookie dough, in a large bowl cream the shortening, sugars, and eggs until creamy. Stir in the evaporated milk and vanilla.
In a medium bowl combine the flour, salt, and baking soda. Stir into the creamed mixture. Fold in the walnuts and cherries. Chill the dough for 1 hour.
Preheat the oven to 375 degrees. Grease 2 baking sheets. Drop the dough by teaspoonsful onto the prepared baking sheets. Bake 10 minutes.
For the glaze, heat the butter in a medium saucepan until golden brown. Add the confectioners’ sugar and evaporated milk. Beat until smooth. Frost the warm cookies. Top with walnut and cherry halves.
Makes about 4 dozen cookies
Phyllis Jenkins, Queen Momma
Durham Dillies,
Durham, North Carolina