Chocolate-Covered Cherry Cookies |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 16 |
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From Cook's Country magazine. Don't overbake these cookies, they should be chewy. Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup dutch-processed cocoa powder |
1/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
8 tablespoons unsalted butter, softened |
1 cup sugar |
1 large egg |
1 1/2 teaspoons vanilla extract |
1 cup semi-sweet chocolate chips |
1/2 cup sweetened condensed milk |
24 ounces maraschino cherries, drained and stemmed |
2 tablespoons cherry juice |
Directions:
1. For the cookies .
2. Whisk flour, cocoa, baking powder, baking soda, and salt in bowl and set aside.
3. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy (about 2 minutes).
4. Beat in egg and vanilla until incorporated, reduce speed to low and add flour mixture.
5. Mix until dough forms (about 1 minute).
6. for the topping .
7. Heat chocolate and milk in saucepan over low heat until chocolate is melted (about 5 minutes)the mixture should have the consistency of mayonnaise.
8. Off heat, stir in reserved cherry juice. Cover and keep warm.
9. To finish .
10. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.
11. Roll dough into 1-inch balls and place 2 inches apart on 2 rimmed baking sheets.
12. Using thumb, make indentation in center of each cookie and place 1 cherry in each indentation.
13. Top each cherry with 1 teaspoons of warm chocolate mixture.
14. Bake until cookies are just set (10-12 minutes) switching and rotating sheets about halfway through baking.
15. Transfer cookies to a wire rack and cool completely.
16. Repeat with remaining dough.
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