Holiday cookies

serves 12

• 3/4 cup of raisins
• 3/4 cup of flaked almonds
• 3/4 cup of shredded coconut
• 2 cups of crushed cornflakes
• 3/4 cup of sweetened condensed milk
• 12 glace cherries - halved
• 8 ounces of semi-sweet chocolate
• 4 ounces of white chocolate

Preheat oven to 325 degrees.

In a large bowl combine raisins, flaked almonds, shredded coconut, crushed cornflakes, and sweetened condensed milk. Mix well.

Line a baking sheet with sides with non-stick tin foil or regular tin foil heavily greased.

Place 1/8 of a cup the mixture onto the foil lined oven trays. 12 cookies will fit on one tray.

Cut the candied cherries in half. Put 1/2 a cherry on each cookie.

Bake 14-15 minutes or until light golden.

Cool slightly before removing from tray, cool on wire rack.

Put the dark chocolate chips into a small baggie. Set the baggie in a bowl. Pour the very hot water into the bowl.

In about 5 minutes the chocolate will be melted. Snip the corner of the baggie.

Squeeze the chocolate into a funnel shape and squirt the base of each cookie with melted chocolate.

With a knife, spread the chocolate into a thin layer on the bottom of the cookie. (If any cherry has fallen off, use the melted chocolate as “glue” to reposition the cherry!)

Let the bottom chocolate completely harden before flipping them over. (You can set them in the refrigerator to speed this step up.)

Melt the white chocolate the same way you melted the dark chocolate and drizzle it on the top of each cookie.

Store the cookies in an airtight container in fridge.

(Makes 24 cookies)

Adapted from: Nestle