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Chocolate-Cherry Cookies


Readers and food editors alike rate this 1981 cookie among their all-time favorites. Be sure to use real, not imitation, chocolate pieces for the frosting that bakes in place.

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 48 maraschino cherries (about one 10-ounce jar), undrained
  • 1 cup semisweet chocolate pieces
  • 1/2 cup sweetened condensed milk

Preheat oven to 350 degrees. In a bowl combine flour and cocoa powder. Set aside. In a large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Beat in sugar, baking soda, baking powder, and 1/4 teaspoon salt. Beat in egg and vanilla. Gradually beat in flour mixture.

Shape dough into 1-inch balls. Place balls about 2 inches apart on an ungreased cookie sheet. Press down center of each ball with your thumb. Drain cherries, reserving juice. Halve any large cherries. Place a cherry or cherry half in the center of each cookie.

For frosting, in a small saucepan combine chocolate pieces and the sweetened condensed milk. Heat until chocolate melts. Stir in 4 teaspoons of the reserved cherry juice.

Spoon about 1 teaspoon frosting over each cherry, spreading to cover cherry. (If necessary, thin frosting with additional cherry juice). Bake in preheated oven about 10 minutes or until edges are firm. Cool on cookie sheet for 1 minutes. Transfer to wire racks, cool. Makes 48.

To store: Place in layers separated by waxed paper in an airtight container, cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

"Better Homes and Gardens Christmas Cookies 2002"

Thursday, December 04, 2003

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