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Chocolate Covered Cherry Cookies




Source of Recipe


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List of Ingredients




1-1/2 cups all-purpose flour
1/2 cup cocoa
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1 cup sugar
1/2 cup butter—softened
1 egg
1-1/2 tsp. vanilla extract
12 oz. Maraschino cherries, no stems
6 oz. semi-sweet chocolate chips
1/2 cup sweetened condensed milk
3 tsp. Maraschino cherry juice


Recipe



Drain the cherries well, reserving juice. Sift together the flour, cocoa, salt, baking powder and baking soda.
In a large bowl, cream together the butter and the sugar until light and fluffy. Add the egg and vanilla and continue beating until well mixed. Slowly add the dry ingredients, beating until well combined (the dough will be VERY stiff.)

Shape dough into 1-inch balls. Place balls of dough onto ungreased cookie sheets. Using your thumb (or handle end of wooden spoon), make an indentation in the middle of each cookie, large enough to hold a cherry. Place a drained cherry in each indentation.

In a small saucepan, combine the chocolate chips and sweetened condensed milk. Stir over low heat until chocolate is melted. Remove from heat and stir in about 3 tsp. of the reserved cherry juice, mixing well. Spoon about 1 tsp. of the hot frosting onto each cookie, completely covering the cherry.

Bake cookies in a preheated 350º F. oven for 10 minutes. They will not look done, but they will be. Leave on cookie sheets a few minutes before removing or they will fall apart. Cool completely on racks.


Yield: 24 to 32 cookies.
3 points per cookie