Chocolate-Cherry Drop Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ cup soft butter
1 cup sugar
1 egg
2 sq. unsweetened chocolate (2 oz.) melted & cooled (Baker’s Chocolate)
¾ cup buttermilk or soured milk
1 tsp. vanilla
1 ¾ cups GOLD MEDAL Flour
½ tsp. soda
2 cups cut-up drained* maraschino cherries
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Directions: |
Directions:Mix shortening, sugar, egg, and chocolate thoroughly. Stir in buttermilk and vanilla. Measure flour by dip-level-pour method or by sifting. Blend flour, soda and salt; stir in. Fold in maraschino cherries. Chill at least 1 hour.
Heat oven to 400 degrees (moderately hot). Drop rounded teaspoonfuls of dough 2” apart onto slightly greased baking sheet. Bake 8 to 10 minutes or until no imprint remains when touched lightly with finger.
Enjoy!
Makes 4 doz. Cookies. |
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Number Of
Servings: |
Number Of
Servings:4 dozen cookies |
Personal
Notes: |
Personal
Notes: Tip: Cut up maraschino cherries then pat them really dry with paper towels. Dough tends to be real moist. If too moist, add about ½ (more) flour. Chill longer if possible. Courtesy of Bobbi Sloan via Betty Crocker Cookbook circa 1970's.
Note: Can substitute maraschino cherries with chopped pecans or other nuts, if desired.
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