Directions: |
Directions:In a stand mixer, cream softened butter with the brown sugar. Add salt, vanilla and 1 Tbsp milk, and mix until well blended. Add flour and mix until mixture forms coarse crumbs that stick together. (Add additional 1 Tbsp milk if needed.) Using a spoon or a 1-1/4" cookie scoop, put dough into palm of hand and roll between palms to form a 1" to 1-1/4" ball. Place balls on ungreased cookie sheet. With thumb, form deep indent in each cookie. Bake at 375 degrees for 10-12 minutes until firm but not brown. Remove cookies from sheet to a cooling rack and cool completely. When cookies are cool, roll them in powdered sugar to coat thoroughly. Add filling ingredients (dark chocolate chips, shortening, corn syrup, water, and cherry juice – NOT maraschino cherries) to a microwave-safe dish. Micro on high for 20 seconds. Stir and micro again another 10 seconds. Mix chocolate until silky smooth. Return to micro 5 seconds at a time if necessary. Using a pastry bag or small spoon, fill each cookie indent with a mound of melted chocolate. Allow chocolate to set a few minutes, then add well-drained maraschino cherry to top of each cookie. Serve immediately or refrigerate no more than 2 hours. Make ahead tip: Make cookies and freeze or store in air-tight container until needed. Mix chocolate filling just before serving. Top with cherry and serve. Makes about 30. |