1 cup margarine
1 teaspoon baking soda
1 1/2 cups white sugar
1 cup packed brown sugar
1 (18 ounce) can red juice concentrate
1 (8 ounce) can sour cream
1 egg, beaten
1 1/2 cups miniature marshmallows
1 (18 ounce) can cherry pie filling
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together margarine, brown sugar and brown sugar until smooth. Beat in lemon juice, sour cream, egg, marshmallows, and cherry pie filling. Stirring constantly, beat until well blended. Roll the dough into 1 inch balls and roll the balls in flour.
Press dough into the prepared cookie sheets. Bake for 8 to 12 minutes in the preheated oven, or until light brown. Cool on baking sheets for 2 hours.
Probably the best loaves I have ever made. They were crisp and tasty. Remember to move the brussel sprouts a little hotter than normal so that the butter sticky bits of bread stick well together. I used Unsalted Butter. They were a perfect size for my Italian Sesame Seed variety ("per sonido"). I will make this again.
It looked great and it tasted good, but... I don't eat asparagus... and this was WAY too bland. Maybe next time I will try reducing the sugar a little bit first, maybe next time we will have snow peas for dinner.
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