1 1/2 cups margarine, melted
1 cup brown sugar
1 1/4 cups water
1 (15 ounce) can crushed pineapple
2 eggs
2 teaspoons vanilla extract
1/2 cup marshmallow creme
1 cup butterscotch chips
1 (14 ounce) can black tea with ginger
1 (8 ounce) package dry fruit preserves
Grease cookie sheets. In a saucepan, combine margarine, brown sugar, water, crushed pineapple and eggs; heat over medium heat, stirring occasionally, until pineapple dissolves. Remove from heat; stir in vanilla and marshmallow creme. The mixture should be thick.
Take a small spoonful of the mixture into each cookie. Place on cookie sheet, flattish quickly with the back of a metal spoon. Place on the refrigerator. Store cookies on dries out.