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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 cup butter, softened |
1 cup sugar |
1 large egg |
1 teaspoon vanilla extract |
3 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup drained, minced maraschino cherries |
3 tablespoons all-purpose flour |
2 (1-ounce) squares semisweet chocolate, melted and cooled |
Directions:
1. Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla; beat well.
2. Combine flour, baking powder, and salt; stir well. Add flour mixture to butter mixture, beating at low speed.
3. Remove half of dough from bowl. Add minced cherries to dough in bowl, and mix well. Add 3 tablespoons flour if dough is too soft. Remove cherry dough from mixing bowl, and set aside. Return plain dough to mixing bowl; add melted chocolate, beating well. Cover and chill both portions of dough 1 hour.
4. Roll each half of dough to a 15 x 8 rectangle on floured wax paper. Place cherry dough on top of chocolate dough; peel off top wax paper. Tightly roll dough, jellyroll fashion, starting at short side and peeling wax paper from dough while rolling. Cover and chill 1 hour.
5. Slice dough into 1/4 slices; place on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes. Remove to wire racks to cool.
6. Note: To prevent flat-sided cookies, turn dough rolls halfway through the second chilling time. Dental floss makes cutting the dough easier.
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