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Chocolate Cherry Bomb Cookies Recipe

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This recipe for Chocolate Cherry Bomb Cookies, by , is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Samuelson
Added: Friday, July 10, 2009


1 oz jar maraschino cherries (about 48)
1/2 cup butter
1 cup sugar
1/2 cup cocoa
1/4 tsp. baking soda
1/4 tsp. baking powder
1 egg
1-1/2 cups flour

For the frosting:
1/2 cup semi sweet chocolate chips
1/3 cup sweetened condensed milk
2 Tbs. of the cherry juice from jar

Preheat oven to 350.
Line mini muffin tin with paper liners.
Drain cherries.
Beat butter and sugar for 1 minute. Add other ingredients. If mixture becomes too thick to stir with spoon, add 1-2 tsps. of cherry juice.
Shape 1 tsp. of dough around each cherry and drop the balls into prepared tin and bake for 10-12 minutes. Cool.

Make frosting: melt chocolate chips and condensed milk over low heat (or in microwave) and stir until smooth. Stir in 1-2 Tbs. of cherry juice to make spreading consistency and frost cookies.

Personal Notes:
Personal Notes:
I think this our favorite Christmas cookie and I always double the recipe!




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