Black Forest Crinkle Cookies

Preheat oven to 350; line two baking sheets with parchment paper.

Whisk together:

3/4 cup all-purpose flour

3/4 cup sugar

3/4 tsp baking powder

1/4 tsp table salt

Melt 1/2 stick (4 Tbl) unsalted butter

Add to melted butter:

1/3 cup cocoa powder, whisking until smooth.

Stir in (fully blending in each one before adding the next one):

1 egg

1 tsp instant coffee granules dissolved in 2 Tbl hot water

1/2 tsp vanilla

Stir chocolate mixture into flour mixture just until combined.

Fold in:

1/3 cup semisweet chocolate chips

1/3 cup dried tart cherries

Shape into 2" balls and roll two times in powdered sugar (3/4 cup)

Place 2" apart on prepared baking sheets and bake for 12-14 minutes, or until cookies are cracked, yet still soft. Do not overbake. Let cookies cool on the pan for 5 minutes, then transfer to a rack.

Makes 2 dozen 3" cookies

Pecan Tassies

CRUST:

1 (3 oz. pkg. cream cheese

1 c. sifted all purpose flour

1 stick butter

For the crust, have all ingredients at room temperature. Mix together and chill for at least 2 hours. Pinch off dough and shape into two dozen 1 inch balls. Place balls in 1 3/4 inch ungreased muffin tins. With thumb, press dough against bottom and sides of tins. Set aside and mix filling.

FILLING:

1 egg, beaten

3/4 c. brown sugar, firmly packed

1 tbsp. soft butter

1 tbsp. vanilla

2/3 c. chopped pecans

For filling, mix all ingredients together. Fill each tassie 3/4 full. Bake at 325 degrees for 25 minutes. Cool on cake rack. To remove, run sharp knife around edge and lift out.

Chocolate Cherry Bars

* 1 cup (2 sticks) butter

* 3/4 cup cocoa or

* 2 cups sugar

* 4 eggs

* 1-1/2 cups plus 1/3 cup all-purpose flour, divided

* 1/3 cup chopped almonds

* 1 can (14 oz.) sweetened condensed milk (not evaporated milk)

* 1/2 teaspoon almond extract

* 1 cup Hershey Mini Kisses

* 1 cup chopped maraschino cherries, drained

Directions:

1. Heat oven to 350°F. Generously grease 13x9x2-inch baking pan.

2. Melt butter in large saucepan over low heat; stir in cocoa until smooth. Remove from heat. Add sugar, 3 eggs, 1-1/2 cups flour and almonds; mix well. Pour into prepared pan. Bake 20 minutes.

3. Meanwhile, whisk together remaining 1 egg, remaining 1/3 cup flour, sweetened condensed milk and almond extract. Pour over baked layer; sprinkle chocolates and cherries over top. Return to oven.

4. Bake 20 to 25 minutes or until set and edges are golden brown. Cool completely in pan on wire rack. Refrigerate until cold, 6 hours or overnight. Cut into bars. Cover; refrigerate leftover bars. About 48 bars.