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Maraschino Chocolate Thumbprint Cookies

Source of Recipe

Macklinda


List of Ingredients

2 (10-ounce) jars maraschino cherries
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon each salt
1/2 baking powder
1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 1/2 teaspoons vanilla
1 cup semisweet chocolate chips
2 tablespoons milk



Recipe

Drain maraschino cherries, reserving 1 teaspoons juice. Combine flour, cocoa, salt, and baking powder in a large mixing bowl; mix well.

Put butter and sugar in medium bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well blended. Add egg and vanilla; mix well. Add flour mixture; mix well.

Put chocolate chips and milk in a small saucepan. Heat, stirring constantly, over low heat until chocolate melts. Stir in reserve maraschino cherry juice. Let cool slightly.

Shape dough into1-inch balls. Place on ungreased baking pan. Push in centers with thumb; spoon 1 teaspoon chocolate mixture into each thumbprint and top with a cherry. Bake in 350-degree oven 10 to 12 minutes, or until cookies are firm. Remove to wire racks. Let cool completely. Store in an airtight container.

Makes about 3 dozens.