Cookies:

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¼ cup baking cocoa

¼ tsp baking soda

2 tsp baking powder

⅛ tsp salt

½ cup sugar

2 cups flour

½ tsp ground cloves

½ tsp nutmeg

½ tsp cinnamon

3 oz oil

3 oz milk (see note)

½ tsp vanilla

1 egg

Grated zest of orange

¼ to ½ cup Chopped maraschino cherries

¼ to ½ cup Chocolate chips, chopped or mini

Baking paper/parchment

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Cookie Glaze:

¼ cup sugar

¼ cup water

1 cup confectioners sugar

Few drops of almond extract/flavouring (or can use vanilla or orange flavour)

¼ tsp oil

Pastry brush

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Cookies

1. Stir the dry ingredients together •

2. Beat the eggs slightly and add to the wet ingredients then combine with the dry until blended •

3. Add in cherries and chocolate chips •

   Note: you can use the juice from the jar of cherries or the orange you grated instead of the milk or with it to add to 3 oz

4. Take about a teaspoon at a time and roll into balls (rub a little oil on your hands if dough is sticking), can use melon baller for size if that helps.  If you make them too big they spread and look like cow-pats instead of bon-bons) •

5. Place on sheets of baking paper on cookie sheets •

6. Bake at 350° F for 10 mins •

7. Leave cookies stuck to the baking paper/parchment to make it easier to glaze them •

    

    

   Glaze

8. Dissolve the sugar and water in a small pan and heat until it forms a syrup •

9. Sift in the confectioners sugar  until you get the right consistency (slightly thick and opaque white is good) and mix in with flavouring and oil •

10. Use the pastry brush to paint glaze over the tops of the cookies while stuck to their paper (otherwise you have to hold them while glazing or dip them and it’s messy) •

11. When glaze is set, lift cookies off paper and store in a tin – they could last for weeks but they won’t because we eat them for breakfast, lunch, snacks and dessert…you could in theory also freeze them in the unlikely event of there being too many •