Cookies

Chocolate Covered Cherry Cookies

  • 1 10 oz jar Maraschino cherries
  • 1/2 cup Butter or margarine, softened
  • 1 cup Sugar
  • 1 large Egg
  • 1 1/2 teaspoons Vanilla extract
  • 1 1/2 cups Flour, all-purpose
  • 1/2 cup Cocoa
  • 1/4 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1 cup Semi-sweet chocolate
  • 1/4 cup Sweetened condensed milk

    • Drain cherries, reserving 3 teaspoons juice. Cut cherries in half, and set aside.

    Beat butter and sugar at medium speedwith an electric mixer until creamy.

    Add egg, vanilla, and 2 teaspoons reservedcherry juice, beating until blended.

    Combine flour and next 4 ingredients, gradually add flour mixture to butter mixture, beating until blended after each addition.

    Shape dough into 1-inch balls, andplace on ungreased baking sheets. Presscenter of each ball with thumb, and place 1 cherry half in indentation.

    Cook chocolate and milk in a small saucepan over low heat, stirring occasionally, untilmelted.

    Stir in remaining 1 teaspoon reserved cherry juice. Cool slightly. Spoon 1 teaspoon mixture over each cherry half.

    Bake at 350 for 10 minutes. Freeze up to 3 months. Yield: 6 dozen.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by William Coughenour of Nixa, MO. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!