Tuesday, June 8, 2010

Chocolate Covered Cherry Cookies

These cookies seemed like a good idea and they came out tasting decently. I will say that they were more labor-intensive than I expected based on the recipe. The dough doesn't quite hold the cherries as easily as it should and the frosting is a little thick. The recipe indicates that the frosting will spread over the cookies as they bake, which they do... sorta. Because the dough doesn't hold the cherries quite right, you are depending on the frosting to help hold the cookie together. This means that you have to put the frosting on prior to baking in a way that it covers the cherry completely. If I were to make these again, I think I would either add some kirsch or other liquid to soften the dough a little bit.

Chocolate Covered Cherry Cookies

For the dough:
1/2 c. butter
1 c. granulated sugar
1 egg
1 1/2 tsp. vanilla
1 1/2 c. all-purpose flour
1/2 c. baking cocoa
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
48 maraschino cherries, patted dry (I don't think I ended up using all 48, but they didn't go to waste as my dad decided to have an ice cream sundae.)

For the frosting:
1 c. (6 oz.) semisweet chocolate chips
1/2 c. sweetened condensed milk
1-3 tsp. maraschino cherry juice

1- Preheat oven to 350.
2- In a mixing bowl, cream together butter and sugar until fluffy. Beat in egg and vanilla. Combine dry ingredients and gradually add to mixture. The batter will be firm.
3- Shape into 48(ish) balls about 1" round and place on ungreased cookie sheets. Push one cherry halfway into each ball.
4- In a small saucepan over low heat, melt the chocolate chips in the condensed milk, stirring constantly. Remove from heat and add cherry juice. Stir until smooth.
5- Spoon 1 tsp. of the frosting over cherries on each cookie. The frosting will spread over the cookie during baking.
6- Bake for 10-12 minutes. Cool on wire racks.

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