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Chocolate Covered Cherry Easter Cookies




Source of Recipe


Marla


List of Ingredients




Chocolate Covered Cherry Easter Cookies


1 1/2 c Flour
1/2 c Unsweetened cocoa powder
1/4 ts Salt
1/4 ts Baking powder
1/4 ts Baking soda
1/2 c Butter or margarine, softened
1 c Sugar
1 ea Egg
1 1/2 ts Vanilla
48 ea Maraschino cherries, reserve juice

Frosting:

6 oz Semisweet chocolate chips
1/2 c Sweetened condensed milk
Maraschino Cherry juice (4 to 5 tsp)

Recipe




In bowl, stir together flour, cocoa, salt, baking powder and baking soda. In another bowl, beat butter and sugar until fluffy. Add egg and vanilla to butter-sugar mixture and beat well. Gradually add dry ingredients to butter-sugar mixture and beat until well blended.

Shape dough into 1-inch balls. Place on ungreased cookie sheet and push down center of each ball with thumb. Drain cherries and reserve juice. Place 1 cherry in center of each indentation.

Heat oven to 350 degrees.

For frosting, put chocolate chips and sweetened condensed milk in small saucepan. Heat until chocolate melts. Stir in 4 teaspoons cherry juice. If too thick, add more juice.

Spoon 1 teaspoon frosting over each cherry. Spread to cover cherry.

Bake 10 minutes or until done. Do not overcook. Remove to wire rack and cool. The cookies freeze nicely.