foodies of the world unite! La Cuisine de le Château Raymond - April 2006
Chocolate-Covered Cherry Cookies
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Preparation time:
30 minutes
Cooking time:
10 minutes
Carbs:
12 grams
Ingredients
Flour, all-purpose
1½ cups
Cocoa powder, unsweetened
½ cup
Butter or Margarine
½ cup
Sugar
1 cup
Salt
¼ teaspoon
Baking powder
¼ teaspoon
Baking soda
¼ teaspoon
Egg
1 large
Vanilla
1½ teaspoons
Maraschino cherries
48 (about one 10-ounce jar)
Semi-sweet chocolate pieces
1 6-ounce package
Sweetened condensed milk
½ cup
Directions
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.
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.
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.
For a conversion table of metric measures to US measures, click here.
