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CHOCOLATE CHERRY DOODLES
DO YOU LIKE SNICKERDOODLES? HOW ABOUT CHERRY PIE? CHOCOLATE? Who doesn't like all of those? We had a difference of opinion on dessert the other day. I was craving snickerdoodles, but they did seem a bit plain. Hubby was craving cherry pie and my uncle says you can't call it dessert unless it involves chocolate. So I set about making what will now be known as CHOCOLATE CHERRY DOODLES! They were supposed to be muffins, but they rise so much they make a much more fun trifle type dessert.  1 1/2 + 1/4 + 1/2 cups sugar 1/2 cup + 2 tablespoons butter, softened 1/2 cup Crisco 2 eggs 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon cinnamon 1 can Cherry Comstock pie filling 1 ounce unsweetened Baker's chocolate Heat oven to 375ºF. Spray DEEP muffin tin with PURE. Cream together 1 1/2 cups sugar, 1/2 cup softened butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt until well blended, use your hands when necessary. Shape dough into 1 1/4-inch balls. Mix together 1/4 cup sugar and the cinnamon. Roll into 12 balls and then roll in cinnamon-sugar mixture. Place one in each slot and slightly flatten. Divide cherry pie filling among the slots evenly. Bake for 20-25 minutes. While baking the cookie dough melt 2 tablespoons butter in a small saucepan. Add the chocolate and blend well. Whisk in sugar until well dissolved. When you remove muffin tin from oven, let cool 5 minutes. Spoon a dollop of chocolate over each muffin slot. Cool 15 minutes. Spoon out 2 slots per bowl and ENJOY! 
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