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Chocolate-Covered Cherry
Cookies
For these fudgy treats, you spread the frosting on the cookie
before baking. Just be sure to use real chocolate (not
imitation) because a not-so-real product won't bake properly.
Source: Better Homes and Gardens
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1-1/2
cups all-purpose flour |
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1/2
cup unsweetened cocoa powder |
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1/2
cup butter or margarine |
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1 cup sugar |
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1/4
teaspoon salt |
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1/4
teaspoon baking powder |
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1/4
teaspoon baking soda |
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1 egg |
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1-1/2
teaspoons vanilla |
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48 undrained
maraschino cherries (about one 10-ounce jar) |
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1 6-ounce
package semisweet chocolate pieces |
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1/2
cup sweetened condensed milk |
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| 1. In a mixing
bowl combine flour and cocoa; set aside. In a large mixing
bowl beat the butter or margarine with an electric mixer on
medium to high speed about 30 seconds or until softened. Add
sugar, salt, baking powder, and baking soda. Beat until well
combined. Add egg and vanilla. Beat well. Gradually beat in
the flour mixture. |
| 2. Shape dough
into 1-inch balls; place on ungreased baking sheet. Press
down center of each ball with thumb. Drain maraschino
cherries, reserving juice. Place a cherry in the center of
each cookie. In a small saucepan combine the chocolate
pieces and sweetened condensed milk; heat until chocolate is
melted. Stir in 4 teaspoons of the reserved cherry juice.
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| 3. Spoon about 1
teaspoon of the frosting over each cherry, spreading to
cover cherry. (Frosting may be thinned with additional
cherry juice, if necessary.) |
| 4. Bake in 350
degree F oven about 10 minutes or until done. Remove to wire
rack; cool. Cover and store at room temperature up to 2
days. Makes 48 cookies. |
Nutritional facts per serving
calories: 81 , total
fat: 3g , saturated fat:
1g , cholesterol: 11mg
, sodium: 45mg , carbohydrate:
12g , protein: 1g
, vitamin A: 2% , calcium:
1% , iron: 2%
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