8 graham cracker crumbs
1/2 cup butter or margarine, softened
1/2 cup packed light brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons milk
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts
1 1/2 cups miniature marshmallows
1/2 cup chopped strawberries
1 teaspoon vanilla extract
1 cup packed light brown sugar
1/2 cup raisins
1/4 cup chopped walnuts
1/2 cup chopped cherry
2 eggs
1 teaspoon cornstarch
1/5 cup chopped walnuts
In a large bowl, cream together the butter, brown sugar, eggs, and cinnamon. Stir in the sliced graham cracker crumbs. Combine the 2 cups flour, baking soda, salt, baking powder, salt, cocoa, and nuts; mix well. Fold into graham cracker crumb mixture. Sprinkle mixture over cookies. Cover edges of cookie sheet with waxed paper, as they can melt.
In a small bowl, beat the margarine, sugar, eggs, and vanilla until smooth. Beat in the flour mixture slowly until blended. Stir in the brown sugar, raisins, and apricots. Mix in the 1/2 cup walnuts and cherry preserves.
Press mixture onto the prepared cookie sheet. Press remaining flour into the center and allow to completely cover. Place over cookies on cookie sheet. Cover edges with a waxed paper liner to prevent leaking.
Bake in preheated oven for 25 to 28 minutes, or until topping is golden brown.
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