Chocolate-Covered Cherry Cookies
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
tsp#1/4 salt
tsp#1/4 baking powder
tsp#1/4 baking soda
1/2 cup butter, softened
1 cup sugar
1 egg
tsp#1-1/2 vanilla extract
one ten-ounce jar maraschino cherries
one six-ounce package (about one cup) semi-sweet chocolate chips
1/2 cup Eagle-brand sweetened condensed milk
In large bowl, stir together first five ingredients—basically your dry ingredients)
In mixing bowl, beat together butter and sugar on low speed until fluffy. Add egg and vanilla. Add dry ingredients to creamed mixture. Beat until blended.
Shape dough into one-inch balls. Place on ungreased cookie sheets-(I use parchment paper). Make an indentation with thumb in each dough ball for cherry. Place cherry in each dough ball.
In saucepan, combine chocolate-chips and sweetened-condensed milk.
Heat until chocolate is melted. Stir in reserved tsp#4 cherry juice. Spread tsp#1 frosting over each cookie. Bake at #350 degrees for ten minutes. Cool.
Notes: These cookies can be time-consuming but well worth the work. The frosting can be tricky to make because if you get too much cherry juice in it, the frosting will drip all over the place. As a blind baker, I start with three-teaspoons of cherry juice in the frosting then go from there. I take a teaspoon of frosting in my fingers and flatten the ingredients in my fingers into what looks like a little patty and drape the patties over each cherry. The frosting is messy. But these cookies are so good.
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1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
tsp#1/4 salt
tsp#1/4 baking powder
tsp#1/4 baking soda
1/2 cup butter, softened
1 cup sugar
1 egg
tsp#1-1/2 vanilla extract
one ten-ounce jar maraschino cherries
one six-ounce package (about one cup) semi-sweet chocolate chips
1/2 cup Eagle-brand sweetened condensed milk
In large bowl, stir together first five ingredients—basically your dry ingredients)
In mixing bowl, beat together butter and sugar on low speed until fluffy. Add egg and vanilla. Add dry ingredients to creamed mixture. Beat until blended.
Shape dough into one-inch balls. Place on ungreased cookie sheets-(I use parchment paper). Make an indentation with thumb in each dough ball for cherry. Place cherry in each dough ball.
In saucepan, combine chocolate-chips and sweetened-condensed milk.
Heat until chocolate is melted. Stir in reserved tsp#4 cherry juice. Spread tsp#1 frosting over each cookie. Bake at #350 degrees for ten minutes. Cool.
Notes: These cookies can be time-consuming but well worth the work. The frosting can be tricky to make because if you get too much cherry juice in it, the frosting will drip all over the place. As a blind baker, I start with three-teaspoons of cherry juice in the frosting then go from there. I take a teaspoon of frosting in my fingers and flatten the ingredients in my fingers into what looks like a little patty and drape the patties over each cherry. The frosting is messy. But these cookies are so good.
_._,_._,_
