| 1/2 cup | butter, at room temperature | | 1 cup | sugar | | 1 | egg | | 1 1/2 teaspoons | vanilla | | 1 1/2 cups | flour | | 1/2 cup | unsweetened cocoa powder | | 14 teaspoon | baking powder | | 1/4 teaspoon | baking soda | | 1/4 teaspoon | salt | | 1 (10 oz jar) | maraschino cherries(about 48) | | 1 cup | semisweet chocolate chips | | 1/2 cup | canned sweetened condensed milk |
| | Preheat oven to 350 degrees. In a large bowl, beat butter with electric mixer at medium speed until softened, about 30 seconds. Ad sugar and beat until fluffy. Add egg and vanilla, mixing well.
In a medium bowl, sir together flour, cocoa, baking powder, baking soda and salt. With mixer at low speed, gradually add flour mixture to butter mixture until well blended.
Roll dough between hands onto 1 inch balls and place about 2 inches apart on ungreased baking sheets. Press thumb down into center of each ball.
Drain cherries, reserving the juice. Blot each cherry on a paper towel before placing in the center of a cookie. Bake about 10 minutes or until edges are firm. Remove from oven and wait a minute before removing with pancake turner to wire rack.
In the meantime, mix frosting. In a small glass bowl, microwave the baking chips with the sweetened condensed milk for about 1 minute on medium-high, or until chocolate is melted. Mix thoroughly until creamy smooth. Stir in 4 teaspoons of the reserved cherry juice.
Scoop about 1 teaspoon of frosting onto each warm cookie and swirl around until cherry is completely covered. Cool. Makes 4 dozen.
(Dough works best if refrigerated, tends to be sticky.) |
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