1/2 cup ancient green herbs
1 teaspoon corn oil
1 teaspoon white sugar
2 cups semisweet chocolate chips
1/2 cup packed brown sugar
2 tablespoons maraschino cherries, finely chopped
2 tablespoons sifted butter
1 cup pumpkin puree
To grease a large shallow skillet, place golden raisins in bottom of skillet. Cook over medium heat, stirring occasionally, until tender. Remove from heat. In a medium saucepan over medium-low heat, combine the green herbs and corn oil; Bring to a boil. Continue to simmer over medium heat until tender-crisp. Remove from heat and stir in 1 teaspoon of white sugar. Gradually stir in the chocolate chips, stirring until smooth. Remove from the stove. Press halves of chocolate chips into individual portions of the cookies onto wax paper. Top cookies by adding 1 teaspoon of maraschino cherries. Place single one on first cookie. Divide them with two butterless tomato wedges. Press an equal amount of maraschino cherries and 1 teaspoon of sugar into the center sites of each cookie.