Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Double Chocolate Cherry Cookies




Source of Recipe


Eagle Brand®


List of Ingredients




1 1/4 cups margarine or butter, softened
1 3/4 cups sugar
2 eggs
1 tablespoon vanilla extract
3 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 (6-ounce) jars maraschino cherries, well drained and halved (about 60 cherries)
1 (6-ounce) package semi-sweet chocolate chips
1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated milk)


Recipe



Preheat oven to 350°. In large bowl, beat butter and sugar until fluffy. Add eggs and vanilla; mix well.
In large bowl, combine dry ingredients; stir into butter mixture (dough will be stiff). Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.
Press cherry half into center of each cookie. Bake 8 to 10 minutes. Cool.
In heavy saucepan over medium heat, melt chips with EAGLE BRAND®; cook until mixture thickens, about 3 minutes. Frost each cookie, covering cherry. Store loosely covered at room temperature.
Double Chocolate Pecan Cookies: Prepare and shape dough as directed above, omitting cherries. Flatten. Bake and frost as directed. Garnish each cookie with pecan hal