Instructions: Cream butter and sugar until fluffy. Add egg, vanilla and almond extract and beat thoroughly. Stir in chocolate. Sift flour, soda and salt, and add to creamed mixture alternately with the sour cream. Mix well and add remaining ingredients. Drop from teaspoon at least 2 inches apart on a greased cookie sheet. Bake in moderate oven (350) for 12 minutes or until done. Remove from pan and cool. They will stay beautifully moist and tender for days.

NOTES : Ok, now, before you all say "Yuck!", give these cookies a chance. They have a nice light, moist consistency and are actually very good.

I dont care much for candied fruits in my baking, so I omitted the cherries, and thought the cookies were great, and so did those who tried them. I was careful, though, not to tell them mushrooms were the secret ingredient.

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