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    Chocolate Covered Cherry Cookies

    List of Ingredients




    1/2 cup butter
    1 cup sugar
    1 large egg
    2 tsp. vanilla
    1 1/2 c. flour
    1/2 c. cocoa
    1/4 tsp. salt
    1/4 tsp. baking soda
    1/4 tsp. baking powder
    48 maraschino cherries, well drained (save juice)

    In a large mixing bowl, cream butter and sugar thoroughly; beat in egg and vanilla until fluffy. Combine the dry ingredients; gradually add to creamed mixture (dough will be stiff).
    Shape into 48 one-inch balls.
    Place balls in mini tart pans, lined with mini paper cups.
    Push drained cherry halfway into each ball. Set aside while preparing frosting.

    Frosting:
    1 (6 oz.) pkg. chocolate chips (1 c.)
    1/2 c. Eagle Brand sweetened condensed milk
    1 TBS. maraschino cherry juice

    In small saucepan over low heat, melt the chocolate chips and Eagle Brand together, stirring constantly. Remove from heat and stir in cherry juice. Immediately spoon about 1 teaspoon of frosting over each cookie. (Frosting will spread a little during baking).
    Bake at 350° for 8-10 minutes.
    Makes 4 doz.


    Recipe
 

 

 

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