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Buried Cherry Cookies
Nb persons: 0
Yield: about 3 1/2 dozen
Preparation time:
Total time:
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| 1 to 1 1/2 jars (10 oz) | maraschino cherries, drained and juice reserved |
| 1/2 cup | butter, softened |
| 1 cup | sugar |
| 1 | egg |
| 1 1/2 teas vanilla extract | |
| 1 1/2 cup | flour |
| 1/2 cup | unsweetened cocoa |
| 1/4 teas baking soda 1/4 teas baking powder 1/4 teas salt | |
| 1 cup | semi sweet chocolate chips |
| 1/2 cup | sweetened condensed milk |
Preheat oven to 350 degrees. Spread drained cherries on paper towels to dry. In a large mixing bowl, cream butter with electric mixer. Add sugar, beat until fluffy. Add egg and vanilla and beat well. In a medium bowl, stir together flour, cocoa, baking soda, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until well blended. Shape dough into 1 inch balls. Place on ungreased cookie sheets. Press thumb in center of each ball to make indentation. Place one cherry in each thumbprint.
in a small saucepan, combine chocolate chips and condensed milk. Cook and stir over low heat until chocolate is melted. Stir in 4 teas reserved cherry juice adding more if needed. Use pastry bag to pipe 1 teaspoonful of frosting over each cherry, spreading to cover cherry. Bake at 350 degrees for 10 minutes or until edges are firm. Makes about 3 1/2 dozen.
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