1/2 c butter or margarine
1 c brown sugar
1 egg
1 tsp vanilla
1/2 tsp almond extract
2 squares unsweetened chocolate, melted (1 oz)
2 c all purpose flour
1/2 tsp soda
1/4 tsp salt
3/4 c dairy sour cream
1/2 c fine macaroon crumbs
1/2 c chopped & drained maraschino cherries
1 c coarsely chopped fresh mushrooms
Cream butter and sugar until fluffy. Add egg, vanilla and almond extract and beat thoroughly. Stir in chocolate. Sift flour, soda and salt, and add to creamed mixture alternately with the sour cream. Mix well and add remaining ingredients. Drop from teaspoon at least 2 inches apart on a greased cookie sheet. Bake in moderate oven (350) for 12 minutes or until done. Remove from pan and cool. They will stay beautifully moist and tender for days.
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