Calico Corky's Marvelous Mud Pies

Serves: 30
Total Calories: 83


1 1/2 cups flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1 cup sugar
1/2 cup sour cream
1 egg
1 teaspoon vanilla extract
1/2 cup red maraschino cherry pieces
Chocolate ice cream, softened


Turn on the oven to 375°. Lightly grease two cookie sheets with shortening. In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda and salt with a wooden spoon set aside.

In a small mixer bowl with the mixer at medium speed, beat butter or margarine until creamy. Add sugar and beat for 2 minutes or until fluffy, stopping mixer to scrape sides of bowl a few times.

Add sour cream, egg and vanilla. Beat at medium speed for 1 minute (mixture will not look smooth), stopping mixer to scrape sides of bowl once or twice. Add flour mixture. Beat at low speed for 1 minute or until smooth. Drop 1 rounded tablespoonful of dough at a time onto cookie sheets, about 2 inches apart.

Lightly press 3 or 4 cherry pieces into the top of each cookie. Bake for 15 to 18 minutes or until the bottoms are brown. You can lift the edges with a pancake turner to see if the bottoms are brown. With the pancake turner, carefully lift the cookies off the cookie sheets and onto wire racks to cool completely.

Spoon about 1/3 cup ice cream onto the bottom side of one cooled cookie. Carefully press another cookie on top, cherry-side up. Wrap the finished pie in foil and place in the freezer for at least 3 hours before serving. Continue making as many mud pies as you wish. These can be eaten straight from the freezer. Store any remaining cookies in a tightly covered container.

Nutritional Facts:

Serves: 30
Total Calories: 83
Calories from Fat: 34

This Calico Corky's Marvelous Mud Pies recipe is from the Cookie Cookbook Cookbook. Download this Cookbook today.

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