Ingredients
1 1/3
cups whole maraschino cherries, well drained
1
pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
2
tablespoons vegetable oil
1
tablespoon water
1
egg, beaten
1/2
cup chopped macadamia nuts
1
teaspoon powdered sugar
Preparation
Heat oven to 375°F. Cut 15 of the maraschino cherries in half; set aside for topping cookies. Chop remaining maraschino cherries.
In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Stir in chopped cherries and nuts. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Press one cherry half lightly into center of each cookie.
Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes. Before serving, sprinkle with powdered sugar. Store loosely covered at room temperature.
