Thursday, November 4, 2010

Chocolate Covered Cherry Cookies

  • 1/2 cup butter
  • 1 cup white sugar
  •  2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 (10 ounce) jar maraschino cherries
  • 1/4 cup sweetened condensed milk
  • 1/2 cup semisweet chocolate chips
  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls about the size of a walnut (larger if desired). I just use a cookie scoop. Place on ungreased cookie sheet. Press center of each ball with thumb.
  3. Drain cherries and reserve juice. Place a cherry in indentation of each cookie ball. 
  4. Bake in preheated oven for 8-10 minutes
  5. In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. I put it into a ziploc bag and cut the tiniest hole in one corner, then chilled it while the cookies were baking. Once cookies are baked and slightly cooled, drizzle about 1 teaspoon of mixture over each cookie. (More cherry juice may be added to keep frosting of spreading consistency.)
* To save time, skip the frosting and just add chocolate chips to the cookie dough.  Top them off with a sprinkle of Powdered Sugar.
*Use any leftover chocolate drizzle for ice cream topping.

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