Buried Cherry Cookies
Recipe Ingredients:
| 1 | jar | (10oz) maraschino cherries (42-48) |
| 1/2 | cup | butter or margarine |
| 1 | cup | sugar |
| 1/4 | tsp | baking powder |
| 1/4 | tsp | baking soda |
| 1 | egg | |
| 1 1/2 | tsp | vanilla |
| 1/2 | cup | unsweetened cocoa powder |
| 1 1/2 | cup | all purpose flour |
| 1 | pkg | (6oz/1 cup) semi sweet chocolate pieces |
| 1/2 | cup | sweetened condensed milk |
Recipe Instructions:
| 1. | Drain cherries, reserving juice. Halve any large cherries. In a medium mixing bowl beat butter with an electric mixer in medium to high speed for 30 seconds. Add the sugar, baking powder, baking soda, and 1/4 teaspoon of salt. Beat until combined, scraping sides of bowl. |
| 2. | Beat in egg and vanilla until combined. Beat in cocoa powder and as much of the flour as you can with mixer. Stir in remaining flour using a wooden spoon. |
| 3. | Shape dough into 1-inch balls. Place balls about 2 inches apart on an ungreased cookie sheet. Press your thumb into the center of each ball. Place a cherry in each center. |
| 4. | For frosting, in a small saucepan combine chocolate pieces and sweetened condensed milk. Cook and stir over low heat until chocolate is melted. Stir in 4 teaspoons reserved cherry juice. |
| 5. | Spoon 1 teaspoon frosting over each cherry, spreading to cover (frosting may be thinned with additional cherry juice if necessary). Bake in a 350F oven for 10 minutes or until edges are firm. Cool 1 minute on cookie sheet. Transfer to a wire rack and let cool. Makes 42-48 cookies. Note: Do not substitute imitation chocolate pieces. |
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