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Choc Cherry Cookie:




Source of Recipe


Donna
Choc Cherry Cookie:

1 1/4 C Margarine
1 3/4 C Sugar
2 Eggs
1 TBSP Vanilla
1/2 Tsp bkg pwd
1/2 tsp bkg soda
1/4 tsp salt
3 1/2 C Flour
3/4 C Cocoa
2 Jars Maraschino Cherries (drain & cut in half)
1 C Choc Chips
1 can Swt Cond Milk

Cream butter & sugar. Add eggs & vanilla - mix well. Stop mixer! Add dry ingredients & start mixer on low and then increase speed - mix well. If dough is sticky, add a little more flour. Shape dough into TINY balls the size of a small marble. Sort of flatten & leave an indent in center for cherry. Place cherry halves in center of each ball with cut side UP. Bake at 350 for 8-10 minutes. Cool. In small pan on low heat melt chips & milk until melted. I then add a tiny bit of almond extract...original recipe called for cherry juice but it left icing sticky. With spoon, pour a little bit of icing over top of each cherry. Makes 9-11 doz.

DO NOT be tempted to make bigger cookies. It's just not the same when you don't get a bite of cherry with your cookie. If you don't want that many cookies, either cut the recipe in half OR buy some mint choc chips and add them to the remaining dough and make yourself a different cookie...a twofer. And use the extra "icing" as an ice cream topping! These cookies do freeze well, so if you have tons extra, just freeze them & use them another time. They are extremely easy to make, so making that many really isn't a big deal. Just put wax paper bwt your layers of cookies.
I turn the cherry cut side up so that the tiny well catches more of the choc and doesn't roll off like it seems to if you have the cut side down.