Chocolate Covered Cherry Cookies Recipe - Cooking Index
Chocolate Covered Cherry Cookies Recipe - Cooking Index
| 1 1/2 cups | 93g / 3.3oz | All-purpose flour |
| 1/2 cup | 55g / 1.9oz | Unsweetened cocoa powder |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Baking powder |
| 1/2 cup | 99g / 3.5oz | Butter or margarine - (1 stick) - softened |
| 1 cup | 198g / 7oz | Granulated sugar |
| 1 | Egg | |
| 1 1/2 teaspoons | 7.5ml | Vanilla |
| 1 | Maraschino cherries - (10 oz) | |
| 1 | Semisweet chocolate chips - (6 oz) | |
| 1/2 cup | 118ml | Sweetened condensed milk (not evaporated) |
Preheat oven to 350 degrees.
Stir together flour, cocoa powder, salt and baking powder. Set aside.
With electric mixer on medium speed, beat butter and sugar until fluffy. Add egg and vanilla; beat well. Gradually add reserved flour mixture, beating until well blended. Dough will be stiff.
Shape dough into 1-inch balls. Place balls, 1 inch apart, on ungreased cookie sheets. Press down center of each ball with thumb.
Drain cherries, reserving 4 teaspoons of juice. Halve cherries. Place 1 cherry half in indentation of each cookie.
In small saucepan (or in the microwave oven), combine chocolate chips and sweetened condensed milk. Heat until chocolate is melted. Stir in reserved 4 teaspoons cherry juice. You should have about 1 cup frosting.
Spoon about 1 teaspoon frosting over each cookie, spreading frosting to cover cherry. Bake for 10 minutes, or until cookies look set. Let cool on pan 1 to 2 minutes before transferring to rack to cool thoroughly.
Yields 36 cookies.
Tester's notes: I recommend doubling this recipe, it is so good! The only challenge is telling if cookies are done.
Look around the edges of frosting to see if cookies are dull and set, not moist looking. Remember, cookies will continue to bake somewhat after they're removed from oven.
Source:
St. Louis Post-Dispatch - 12-07-1998
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