3/4 cup butter
1/4 cup brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped pecans
1 cup miniature marshmallows
1 (10 ounce) package instant caramel popcorn mix
1 cup chopped chocolate cherry
1/3 cup butter, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup confectioners' sugar for dusting
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with paper muffin liners.
In a large bowl, cream together the butter and brown sugar until smooth. Beat in the flour, baking powder, baking soda and pecans, then stir in marshmallows and popcorn mix. Stirring all together well, fold mixture into the cream cheese mixture. Press onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool slightly on baking sheet. Dust with chocolate cherry jam and small amount of butter or margarine. Roll the cookies in confectioners' sugar. Serve warm or cold.