Chocolate Covered Cherry Cookies
Posted by Maxine Byrd on Feb 1, 2003 - 12:10:00 PM
These cookies are a lot of work, but the results are well worth it and your Valentine will appreciate it. For these fudgy treats, you spread the frosting on the cookie before baking. Just be sure to use real chocolate because a not-so-real product won't bake properly.
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
l/2 cup butter
1 cup sugar
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. vanilla
1 - 10 oz. jar maraschino cherries (cut large cherries in half so that you have a total of 48 pcs.) Save the juice.
1 - 6 oz. pkg. semi-sweet chocolate chips (I prefer Ghiardelli's Double Chocolate chips)
1/2 cup sweetened condensed milk
Combine flour and cocoa in a mixing bowl and set aside. In a large mixing bowl; beat butter with an electric mixer on medium/high speed for about 30 seconds, or until softened. Add sugar, salt, baking powder and baking soda. Beat until well combined. Add egg and vanilla and beat well. Gradually beat in flour mixture. Shape dough into 1 inch balls; place on ungreased baking sheet. Press down center of each ball with thumb and place a well-drained cherry piece in center of each cookie.
In a small saucepan combine the chocolate pieces and condensed milk; heat until chocolate is melted. Stir in at least four tsps. Reserved cherry juice (for spreading consistency). Spoon about one tsp. frosting over each cherry covering it completely. Bake at 350 degrees about 10 minutes. Remove to wire rack; cool.
Makes 48 cookies.