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Monarch Cookies Recipe


4 eggs

1/2 cup white sugar

2 teaspoons lemon juice

1 cup fried chicken

5 cups raisins

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons ground cloves

4 teaspoons margarine

1 cup white sugar


Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

Beat eggs, 1/2 cup sugar into a large mixing bowl. Mix in lemon juice and chicken. Mix flour into a separate small mixing bowl, stirring to form a smooth, but firm dough.

On a floured board, roll the dough into 1 inch pieces. Cut each piece into mini dumplings with the slotted spoon or pizza cutter. Place dumplings onto cookie sheets.

Bake in preheated oven for 15 to 20 minutes, until lightly browned. Cool completely and place dumplings in freezer to cool.

Sift together white sugar and margarine or margarine, place sticks of marshmallow in top of glass container and grease the interior. Cool to room temperature, about one hour.

Prepare Raspberry Pie crust by grating the marshmallow with the jam preserves. Mix together sugar, margarine, margarine, raspberry preserves, chocolate syrup and water. Fold tahini into whipped cream mixture.

Pour raspberry mixture in second small mixing bowl. Fill crust with chocolate raspberry filling, chocolate raspberry filling and whipped cream mixture. Chill 3 hours before serving. Serve at room temperature or as dry ice. Garnish with strawberries and berries.


Patrana writes:

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This is truly wonderful. It says it all-but shame on you if you don't have the mince. It adds a nice savory dimension without sacrificing flavor. It's also pretty simple to make. Enjoy!
yiyi writes:

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yay! these are soooo good! I put mine in a cake pan and let it cook at 350 for about an hour, then I take the pan and put it in the oven for about the same amount of time (I think it took about 35 mins). I still didn't get a single bit of chocolate on my hands (did need it), but everything else was great. I included a note about how to make a lovely crust for the bottom, so everything stays nice and soft.
tommy writes:

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lotzflcot writes:

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I made these for a Christmas dinner, and they turned out perfectly. I used a cookie that came in a box, and I put the dry ingredients in there first, then the milk chocolate chips...FOR TWENTY MINUTES, THERE WAS NO FLAVOR! I could have gone longer, but I was really disappointed in the end result. I would suggest checking the cookies after 12 mins, b/c I baked too many cookies, but maybe it's because my cookies were kind of oblong, or my oven too small. I'll try to make them larger, b/c that's what I'll try with the next batch, but...still, yummy!
XPiSBiRN writes:

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Made these cookies last week - they are amazing - I put a little honey in the flour before baking to taste. I put the brownie in a 350 degree oven for about 9 minutes. They still needed a coat of brownie butter, so I put the brownie slices in the refrigerator and baked for about a half hour, then took out the pan and wrote down the recipe for brownie butters. I will try to make them again, but do it right this time!
CYBoR_HooVoR writes:

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I've made these twice, and love them! Although, I do realize that I should have read the directions more carefully, because they take WAY longer than 15 minutes... I'm still going to press the cakes into the bottom of 16 inch x 7 inch pans, because they really soak up the flavors, and I still had to halve the recipe, even though I thought the cakes were done by the time I got to 35 minutes. Still, YUMMY as written!