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Chocolate-Covered Cherry Cookies
Nb persons: 0
Yield: 4 dozen
Preparation time:
Total time:
Source:
| 1/2 cup | butter |
| 1 cup | sugar |
| 1 Eggland's Best Egg | |
| 1-1/2 teaspoons | vanilla extract |
| 1-1/2 cups | all-purpose flour |
| 1/2 cup | baking cocoa |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | baking powder |
| 1/4 teaspoon | baking soda |
| 48 maraschino cherries, blotted dry FROSTING: | |
| 1 cup (6 ounces) | semisweet chocolate chips |
| 1/2 cup | sweetened condensed milk |
| 1 to 3 teaspoons | maraschino cherry juice |
| Directions In a bowl, cream together butter and sugar until fluffy; beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture (batter will be very firm). Shape into 48 balls, about 1 in. round, and place on ungreased baking sheets. Push one cherry halfway into each ball. For frosting, melt chocolate chips in milk in a small saucepan over low heat, stirring constantly. Remove from the heat; add cherry juice and stir until smooth. Spoon 1 teaspoon of frosting over each | |
| cherry, (the frosting will spread over cookie during baking). | |
Bake at 350° for 10-12 minutes. Cool on wire racks.
Yield: 4 dozen.
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