Rebecca’s Revenge Cookies and the Coven Cocktail were created by Cookies and Cocktails contributor, Francine Boecher. The recipes were inspired by the book Salem VI: Rebecca’s Rising by Jack Heath and John Thompson; they are perfect to bring out the Fall and Halloween spirit. To learn more about Cookies and Cocktails and Salem VI go to and

Rebecca’s Revenge Cookies


2/3 cup white sugar
2/3 cup brown sugar
3/4 cup unsweetened cocoa
2 1/4 cup all purpose flour
2 tsp. vanilla extract
1/2 tsp. salt
1 tsp. baking soda
2 eggs
12 ounces white chocolate chips
1 cup dried cherries
Preheat oven to 350 degrees. Cream butter with both sugars. Add eggs, one at a time. Stir in vanilla extract. Sift together flour, cocoa, salt and baking soda. Add to butter mixture, a little at a time until fully incorporated. Fold in the white chocolate chips and dried cherries. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8-10 minutes. Let rest on cookie sheet for 5 minutes before moving to wire rack to cool completely.
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Coven Cocktail


2 1/2 ounces of Captain Morgan’s Spiced Rum
3 1/2 ounces Fresh Apple Cider
Apple Slice (Granny Smith)

Fill highball glass with ice. Add Captain Morgan’s Spiced Rum. Add Apple Cider. Add Apple Slice for Garnish. Stir. Enjoy.