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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chocolate Covered Cherry Cookies Recipe

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This recipe for Chocolate Covered Cherry Cookies is from The Mooney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup butter, softened

1/2 cup light brown sugar

1/2 cup granulated sugar

1 egg

1 1/2 tsp pure vanilla extract

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

24 maraschino cherries blotted dry

For Chocolate Cherry Frosting:

1 cup semisweet chocolate chips

1/2 cup sweetened condensed milk

2 T reserved maraschino cherry juice plus additional if needed
Directions:
Directions:
Preheat over to 350 degrees.

In a large mixing bowl, use an electric mixer to cream together the butter and sugars until fluffy. Beat in the egg and vanilla.

In a separate bowl, combine the dry ingredients and then add to the creamed mixture a little at a time, beating until well combined.

Using a small cookie scoop and/or your hands, shape the dough into 24 balls, about 1-inch round, and place them on ungreased or parchment paper-lined baking sheets. Slightly indent each ball of dough with one of your fingers and then place one maraschino cherry in each indentation.

Bake for 10 to 11 minutes. Remove from the oven and allow cookies to cool on the baking sheets for about 5 minutes. Transfer cookies to wire racks to cool completely.

Easy Chocolate Frosting:

Melt chocolate chips and sweetened condensed milk in a small, heavy saucepan over LOW heat, stirring constantly. Remove from heat, and add 2 T reserved cherry juice and stir until smooth. Add additional cherry juice, if necessary, to reach the desired consistency.

Drizzle the frosting over the cooled cookies or alternately, transfer the frosting to a pastry bag fitted with a small circle tip and pipe over the cookies for a more uniform look.
Personal Notes:
Personal Notes:
These cookies are not only delicious, but gorgeous too. Great recipe to give to friends.

 

 

 

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