Chocolate-Covered Cherry Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (10-ounce) jar maraschino cherries |
1/2 cup butter or margarine, softened |
1 cup sugar |
1 large egg |
1 1/2 teaspoons vanilla extract |
1 1/2 cups all-purpose flour |
1/2 cup cocoa |
1/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 cup (6 ounces) semisweet chocolate morsels |
1/2 cup sweetened condensed milk |
Directions:
1. Drain cherries, reserving 3 teaspoons juice. Cut cherries in half, and set aside.
2. Beat butter and sugar at medium speed with an electric mixer until creamy; add egg, vanilla, and 2 teaspoons reserved cherry juice, beating until blended. Combine flour and next 4 ingredients; gradually add flour mixture to butter mixture, beating until blended after each addition. Shape dough into 1-inch balls, and place on ungreased baking sheets. Press center of each ball with thumb, and place 1 cherry half in indentation.
3. Cook chocolate and milk in a small saucepan over low heat, stirring occasionally, until melted. Stir in remaining reserved cherry juice. Cool slightly. Spoon 1 teaspoon mixture over each cherry half.
4. Bake at 350° for 10 minutes. Freeze up to 3 months.
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