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Chocolate Cherry Covered Cookies




Source of Recipe


unknown


List of Ingredients




1/2 cup sugar ( I used 1 cup instead of 1/2 cup)
3/4 cup butter, softened
1 teaspoon vanilla
1 egg yolk
1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa
FILLING
1/4 cup butter, softened
1 tablespoon brandy or 1/2 teaspoon brandy extract
1 cup powdered sugar (I used 1 1/2 cups instead of 1 cup)
TOPPING
36 maraschino cherries with stems, drained on paper towels
1/2 cup semisweet chocolate chips (I used milk chocolate because that's what I had on hand.)


Recipe



Heat oven to 375 degrees. In large bowl, combine sugar, 3/4 cup butter, vanilla and egg yolk; beat until light and fluffy.
Lightly spoon flour into measuring cup; level off. Add flour and cocoa; beat until well mixed. Shape rounded teaspoonfuls of dough into 1-inch balls; place 1 inch apart on ungreased cookie sheets. With index finger, make indentation in center of each cookie.
Bake at 375 for 7 to 9 minutes or until set. Immediately remove cookies from cookie sheets; place on wire racks. Cool 10 minutes or until completely cooled.
Meanwhile, in medium bowl, combine filling ingredients; beat until smooth.
Spoon about 1/2 teaspoon filling into each cooled cookie. Press cherry into filling (with the stem on and sticking straight up).
In small saucepan, combine chocolate chips and oil. Cook over low heat until melted stirring constantly. Spoon or drizzle melted chocolate over cherry on each cookie. Let stand until chocolate is set.